Casserole Corn Bread
- 4 cups of cornmeal *
- 1l of milk
- 2 and 1 / 2 cups of sugar
- 200g margarine or butter
- 4 eggs
- 2 cups of flour
- 1 cup of clotted cream
- 1 teaspoon of salt
- 3 tablespoons of baking powder
Stir the sugar with the butter until it gets uniform. Place the eggs and stir again until it gets uniform. Add the cornmeal mixing a bit and putting the milk gradually, do not stop mixing. Add the flour, then the clotted cream and the baking powder at last. Grease the pan with butter and place the dough until ¾ of the container, cover with brass or iron (aluminum does
not heat) and put the coals on top to take to the wood stove for about an hour.
** It can be done in a gas oven, but the difference in flavor is indisputable. In the wood stove is much better!
*** In the pas people did not use flour, but nowadays it is necessary to get the "point" which is different from bread made with cornmeal "land".
* the cup used is a coffee mug around 2 cups of tea.