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    Three Layer Cornbread

    Recipe Introduction

    This is a different kind of cornbread, from the Tassajara Bread Book. It makes a wheat layer on the bottom, corn layer on the top, and a custard-y layer in the middle, and it doesn't really need butter. This was one of my daughter's 4H displays for her whole grains project, and it won a Best of Show at our county fair.

    List of Ingredients

    • 1 cup cornmeal -- (coarse ground works best)
    • 1/2 cup whole wheat flour
    • 1/2 cup white flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 egg
    • 1/4 - 1/2 cup honey (we like to use 1/2 cup)
    • 1/4 cup oil
    • 3 cups milk


    1. Combine dry ingredients.

    2. Combine wet ingredients and mix together. Mixture will be quite watery.

    3. Pour into greased 9" square pan or a cast iron skillet.

    4. Bake 50 minutes at 350 or until top is springy when touched.




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