Ingredients
4 cups all purpose/bread
flour
3 tsp baking powder
1 tsp salt (to taste)
0.75 tsp baking soda
1 cup raisins
2 eggs
1.5 cups buttermilk
Method
Stir together the flour,
baking powder, salt, baking soda and raisins.
Seperately,
fork-blend the eggs and buttermilk, then add the dry ingredients.
Stir
until the batter is sticky before scraping onto a well floured surface and
kneading lightly.
This
batter/dough should be shaped into a ball and placed in a round non-stick
casserole that has been sprayed with oil or lightly covered with butter.
Mark a cross in the centre
using a sharp knife and bake uncovered in a preheated oven at 350° oven for
approximately 1.25 hours.
Ingredients
1 cup flour
0.5 cup cornmeal
0.25 cup sugar
0.75 tsp salt
2 tsp baking powder
2 slightly beaten eggs
1 cup milk
0.25 cup shortening
Method
Preheat your oven to 220
Sift the flour, cornmeal,
sugar, salt and baking powder into a large bowl.
Blend in the eggs, milk and
shortening.
Beat the combined mixture
as you chant:
The Earth Mother grants us the grain,
The Horned God goes to dark domain
By giving life into Her grain,
The God dies, then is born again.
Pour your mixture into
greased corn cob molds for cornbread stick, or into a greased/ined cupcake pan. You can also bake your mixture in a square pan, then sliced when cooled.
Bake your loaf for 20-35
minutes until the top doesn’t indent when touched.
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