Sign In Sign-Up

Welcome!

Close

Would you like to make this site your homepage? It's fast and easy...

Yes, Please make this my home page!

No Thanks

  Don't show this to me again.

Close

                                         Pre-heat oven to 450 degrees

                                        1/2 cup of flour
                                        1/2 cup of polenta (course ground corn meal) 
                                        1/2 cup regular corn meal
                                        1 teaspoon salt (more or less to taste)
                                        1 (heaping) tablespoon of sugar
                                       3 teaspoons of baking powder

                                      Mix the dry ingredients together... then add:

                            1 cup of milk (add more if needed)
                            1 egg - slightly beaten

                           Mix the liquid into the dry ingredients until
                           blended together.

                         Slightly cover the bottom of a 9" cast iron skillet
                        or 8x8 square pan with oil or margarine.
                        Sprinkle corn meal in the bottom of the skillet or pan
                        Place skilletor pan in oven to pre-heat then pour in
                        the corn bread mix and bake about 20 minutes or
                        until golden brown.
 
 


 
 

                               Cherokee Acorn Bread

 
Pre-head oven to 400 degrees
yield is one loaf

1 cup acorn meal
1 cup white flour
2 tablespoon baking powder
3 tablespoon sugar
1/2 teaspoon salt
1 cup of milk
3 tablespoon oil
1 egg - beaten
 

Sift the acorn meal, white flour, baking powder, sugar
and salt together.
In a separate bowl mix the milk, oil and egg together
Now combine the dry and liquid ingredients together
Do not over stir -
just enough to moisten the dry ingredients

Pour into a greased pan and bake for about 30 minutes
 
 
 
 

Pre-head over to 400 degrees
and pre-heat greased griddle

2 cup cornmeal
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup shortening
3/4 cup buttermilk
3/4 cup milk
butter
 

Mix cornmeal, salt and baking soda then cut in the shortening until
the mixture resembles coarse meal
Add buttermilk  and milk, stir only until dry ingredients are moistened
(for buttermilk you can substitute 3/4 cup milk mixed with 3/4 tbs vinegar- let sit 5 min before adding to mixture)

Form batter into eight 1/2 inch thick cakes and place them
on the hot griddle...  bake for about 15 minutes then turn and bake
and additional 15 minutes

Serve hot with butter