Return to Main Recipes Page/Return to Home Page

Cornbread, Three Layer (D, TNT)
Source: "Tassajara Bread Book"
Yield: 1 9" square cornbread

1 cup cornmeal (coarse ground works best but regular works)
1/2 cup whole wheat flour
1/2 cup unbleached white flour
1/4 cup wheat bran or wheat germ
2 tsp. baking powder
1 tsp. salt
2 eggs
1/4 to 1/2 cup honey or molasses, (we use honey)
1/4 cup oil or melted butter, (we use oil)
3 cups milk or buttermilk, (we always use regular milk)

Preheat oven to 350°F.

Combine dry ingredients in a large bowl. In a separate bowl combine the wet ingredients. Mix them together. The batter will be quite liquidy; this is fine.

Pour batter into a lightly oiled 9"x9" baking dish and bake for 50 minutes or until the top is springy when gently touched.

Cool before cutting and serving.

Poster's Notes:
This is one of our family favorites. It's from the old and wonderful "Tassajara Bread Book." It bakes into layers with a custard in the middle' it's my son's most necessary treat when he comes home.

Posted by Judy Sennesh

Nutritional Info Per Serving: N/A