Author: Dana

Three Layer Cornbread

This was first published in The Tassajara Bread Book in 1970, and I have been making it ever since.

Three Layer Cornbread

Baker Edward Espe Brown writes, "Discovered quite by accident; one batter makes three layers. The corn meal settles. The bran rises. In the middle an egg-custardy layer. Easy! Glorious! Amazing!" Maybe a bit of hyperbole.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 cup corn meal medium or coarse ground
  • 1/2 cup whole wheat flour
  • 1/2 cup unbleached white flour
  • 2 Tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1/4-1/2 cup brown sugar or honey (I use 1/4 cup)
  • 1/4 cup canola oil
  • 3 cups milk (soy or almond milk are fine)

Method
 

  1. Combine wet ingredients. Stir in dry ingredients. It will be very watery. Pour into a greased 8 x 11" Pyrex pan. Bake at 350 degrees for 40+ minutes or until it rises and top looks set.
  2. Refrigerate any leftovers.

Notes