Sunday, December 18, 2005

Three-layer cornbread 

Ultra-simple, ultra-delicious. The dry ingredients settle to the bottom, except for a thin crust on top, leaving a custard-like middle. mmm...I'm drooling just thinking about it.

6-8 servings

1 c. cornmeal
1/2 c. whole wheat flour
1/2 c. white flour
1/4 c. wheat germ
2 t. baking powder
1 t. salt
2 eggs
1/4 c. honey
1/4 c. safflower oil
3 c. milk

Combine the dry ingredients.
In a second bowl, combine the wet ingredients.
Mix all together. (The mixture will be runny.)
Pour into greased shallow baking pans.
Bake at 325 F for 25-45 minutes, until the top is springy to the touch.

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