1 1/3
cups all-purpose flour
2/3
cup cornmeal
3
teaspoons baking powder
½
teaspoon salt
½ cup
maple syrup
½ cup
melted shortening or salad oil
2
eggs, slightly beaten
Mix the dry ingredients together thoroughly.
 |
| For those of you who might be unfamiliar with the whole "stirring" thing. |
Add the syrup,
shortening, and eggs.
 |
| This is supposed to be a frontiersy recipe, from back in the day when sugar was a luxury and maple syrup was the most readily available sweetener. |
 |
| HOW IS IT DIFFERENT FROM EGGS IF IT'S MADE FROM EGGS?! |
Stir until well mixed but do not beat.
 |
| "Stirring" just never goes away. |
Turn into a greased
9 x 9-inch baking pan.
 |
| I used an 8 x 8 one. Because I'm a rebel. |
Bake at 425F for 25 minutes.
 |
| Ding! Bread is done. |
 |
| Served as an accent for Chicken and Citrus Salad. |
My Rating: 3/5 "A little dry. Slather it with butter, though, and it's damn homey."
Since you used a different sized baking dish, you should adjust the cooking time slightly. It matters how much surface area there is and how much gloop the heat has to get through. Science.
ReplyDeleteThat would help with the dry problem.