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.
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)
Instructions
- 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.
- Refrigerate any leftovers.