RYE 'N' INJUN BREAD
An American historical recipe adapted from the Little House on the Prairie cookbook as found on the CanningGranny blog. NOTE: The original recipe specifies a LOW oven of 200 degrees and baking the bread for 3-4 hours (the bread baked slowly as the Wilders attended Sunday church services or worked the farm). This slow bake is more...
Provided by C G
Categories Sweet Breads
Time 45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees. Place a cast iron skillet or baking dish in the oven. Just before the oven comes to temperature, add 1 tablespoon of butter (or bacon fat) to the skillet/baking dish.
- 2. In a large mixing bowl combine the dry ingredients: corn meal, rye, baking soda and salt.
- 3. In a separate bowl or measuring cup whisk together the wet ingredients: eggs, molasses and buttermilk/soured milk.
- 4. Pour the wet ingredients into the dry ingredients. Stir *just until* combined. I use a large wire whisk to stir the batter.
- 5. Pour the batter into the preheated skillet/baking dish and BAKE for about 30 minutes or until the surface starts to crack and a toothpick inserted in the center of the bread comes out clean. Serve immediately with butter.
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