2 bowls Indian meal 1 bowl sweet milk
1 bowl sour milk 4 eggs
2 tea cups wheat flour 2 tablespoons sugar
1 table spoon
Butter the size of an egg.
Place butter into a small covered Dutch oven and preheat by
placing 1 large shovelful of coals underneath and 2 shovelfuls on lid.
Preheating takes about 5 minutes.
Meanwhile, mix dry ingredients in large bowl. Drop wet
ingredients over dry and mix briefly, leaving it lumpy.
Immediately, pour half of the melted butter into the batter and
stir briefly, mixing partially. Pour quickly into heated Dutch oven,
replace the lid, and resume baking on the hearth as before.
Bake for about 30 minutes, or until sides pull away and center is
firm. Serve hot. Serves 10-12.
4-5 tablespoons butter or lard
3 cups stone ground corn meal
1 1/2 cups flour
1 tablespoon sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoon molasses
3 cups buttermilk
Place butter or lard in a large cast-iron skillet or covered heavy
metal casserole. Preheat in a 375 degree oven for about 5 minutes.
Mix corn meal, flour, sugar, baking soda, and salt together in a
Drop molasses, eggs, buttermilllk, and melted butter or lard onto
dry ingredients and stir briefly to mix partially. batter should be
somewhat thick and ploppy, but still lumpy.
Immediately transfer batter to heated Dutch oven and cover with
preheated lid, if you have one. Return quickly to oven and bake for
approximately 30 minutes. Uncover, and continue baking for another 15
minutes, or until cornbrad is crusty at the edges and firm inside.
NOTE: For a smaller bread, this recipe may be cut in half.