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The Logbook

Mainly About Cornbread

By The Skipper:

Laura reminded me that we had not mentioned our latest video here in the Logbook.  In case you missed it, we uploaded a new Real Time Update earlier in the week.  Here is the link: https://youtu.be/apJJbUNWZuQ

In other news:  I made a batch of cornbread. 

Henry David Thoreau was a connosieur of cornbread and mentioned that he preferred his made with rye flour.  I thought I would try it.  An inspired experiment that turned out GREAT!

Henry David's Cornbread

1 cup milk
1/4 cup unsalted butter, melted
1 large egg
1 + 1/4 cups fine ground cornmeal
1 cup rye flour
1/4 cup maple syrup* 
1 tbsp baking powder
1/2 tsp salt

* When ever I mention "Maple syrup" I mean the real thing, preferably from Vermont and ideally from the Isham Family Farm in Williston Vt.

Preheat oven to 400f

Grease bottom and sides of baking pan

Beat milk, butter and egg in large bowl with hand beater or whisk, then stir in the maple syrup.

Mix dry ingredients thoroughly together then stir into the liquid all together and mix well.

Pour and spoon the dough/thick batter into the baking pan and spread evenly.

Bake 20 to 25 minutes until golden brown or until a toothpick stuck in the middle comes out clean.

It was all I could do not to eat it all before Laura got home.

2 comments | Add a New Comment
1. Daniel | December 10, 2015 at 11:04 AM EST

Just tried this and pulled it out of the oven a few minutes ago. I'm not a big fan of cornbread but this one is really really good. I think I'll hold onto this recipe.

Thanks!

2. Daniel | April 26, 2019 at 02:19 PM EDT

3 years later and still enjoying this recipe.

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