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Three Layer Cornbread

Recipe Introduction


This is a different kind of cornbread, from the Tassajara Bread Book. It makes a wheat layer on the bottom, corn layer on the top, and a custard-y layer in the middle, and it doesn't really need butter. This was one of my daughter's 4H displays for her whole grains project, and it won a Best of Show at our county fair.







List of Ingredients



• 1 cup cornmeal -- (coarse ground works best)
  
• 1/2 cup whole wheat flour
  
• 1/2 cup white flour
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 1 egg
  
• 1/4 - 1/2 cup honey (we like to use 1/2 cup)
  
• 1/4 cup oil
  
• 3 cups milk
  






Instructions



1. Combine dry ingredients.
   
   
2. Combine wet ingredients and mix together. Mixture will be quite watery.
   
   
3. Pour into greased 9" square pan or a cast iron skillet.
   
   
4. Bake 50 minutes at 350° or until top is springy when touched.