November 24, 2010
First Thanksgiving Corn Bread: an invention of mine borne from my obsession with native foods and the spirit of Thanksgiving. First Thanksgiving Corn Bread (makes 32 2-inch squares) 1 ½ cup yellow cornmeal 2 cups flour ½ cup maple syrup 2 tablespoons baking powder 1 teaspoon salt 2 cup buttermilk 2 egg, well beaten 4 tablespoons melted shortening ½ cup fresh cranberries, crushed Preheat the oven to 425ºF. Grease a 9x13” square cake pan. Mix the cornmeal, flour, baking powder and salt in a large bowl. Add the milk, egg, syrup, and shortening, and blend well. Add cranberries, stir until mixed. Spoon into the pan and bake for about 20 minutes. Cool and cut in squares.

First Thanksgiving Corn Bread: an invention of mine borne from my obsession with native foods and the spirit of Thanksgiving.


First Thanksgiving Corn Bread

(makes 32 2-inch squares)

1 ½ cup yellow cornmeal

2 cups flour

½ cup maple syrup

2 tablespoons baking powder

1 teaspoon salt

2 cup buttermilk

2 egg, well beaten

4 tablespoons melted shortening

½ cup fresh cranberries, crushed

Preheat the oven to 425ºF. Grease a 9x13” square cake pan. Mix the cornmeal, flour, baking powder and salt in a large bowl. Add the milk, egg, syrup, and shortening, and blend well. Add cranberries, stir until mixed. Spoon into the pan and bake for about 20 minutes. Cool and cut in squares.

5:59pm