“Cooking with Wholegrains,” a cookbook by Mildred Ellen Orton published in 1951, contains a brief history of whole grains by Vrest Orton. The Ortons operated a grain mill in
For our camping trip, I made a corn meal and whole wheat quick bread that (I’m hoping!) will hold up well in the August heat. It came together very quickly, especially since I ignored the suggestion to sift the dry ingredients into the wet. I know, I know, this can be an important step but I skip it whenever possible. As I am anxiously awaiting an order of non-aluminum baking powder, I substituted a mix of baking soda, arrowroot, and cream of tartar (found in this excellent cookbook), used melted butter instead of shortening, and used a 9x9 pan.
Early American Hot Bread
adapted from “Cooking with Wholegrains”
1 cup milk
2 Tbs honey or maple syrup
2/3 cup corn meal
2 ½ tsp baking powder
3 Tbs melted shortening
Grease 8x8 pan and heat oven to 425F.
Beat egg until light; add milk and sweetener. Mix dry ingredients and sift into egg mixture. Add melted shortening. Mix together and pour into pan. Bake 20 minutes.
(The recipe also includes this note: “This hot bread is grand provender for growing kids to thrive on.”)