Cranberry Cornbread Native American Harvest Recipes
Although European settlers
nicknamed Native American cornbread "johnny cake" or "hoe cake," some
credit was allowed the originators in early recipes, which usually referred to corn meal
as Indian meal.
1 cup unbleached white flour,
1-1/3 cups yellow cornmeal,
1 tablespoon baking powder
1/2 teaspoon salt,
1/2 cup dried cranberries,
2 large eggs, ore egg replacer
1/4 cup honey
1 cup plain soy or nonfat milk
2 tablespoons sunflower oil
- Preheat oven to 400 degrees and lightly spray an 8-inch square baking pan. In a mixing
bowl, whisk together flour, cornmeal, baking powder, and salt. Stir in cranberries and set
- In another bowl, whisk together eggs, milk, honey, and oil. Add to dry ingredients and
mix just until blended.
- Pour batter into prepared pan and bake until top is lightly browned and a toothpick
inserted in the center comes out clean, about 30 minutes.
Makes 12 servings.
Source: Veggie Life Magazine
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