Rye 'n' Injun Bread

C G

By
@Celestina9000

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 traditional and true to the original recipe. For convenience, the baking step has been modernized. The use of the term 'Injun' is included for historical purposes and is in no way intended or is to be construed as disrespectful.


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Comments:

Serves:

8-10

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 1/2 c
cornmeal
1 1/2 c
rye flour
2 tsp
baking soda
1 tsp
salt
2
eggs
1/2-3/4 c
molasses
1 c
buttermilk or soured milk
1 Tbsp
butter or bacon fat/lard

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom