| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Cornmeal |
| 1 |
tb |
Sugar |
| 1 1/2 |
ts |
Salt |
| 2 1/2 |
c |
Boiling water |
| 1 |
sm |
Sweet potato |
| 1 |
c |
Cold water |
| 1 |
c |
All-purpose flour |
| 1 1/4 |
c |
Molasses |
| 1/2 |
ts |
Baking soda |
INSTRUCTIONS
Heritage recipe
Combine cornmeal, sugar and salt in large bowl. Pour in boiling water. Beat
with electric mixer until well-mixed.
Boil sweet potato until tender. Peel while hot. Add to meal mixture. Beat
10 minutes. Add cold water. Beat well. Add flour and molasses. Beat well.
Cover. Place in warm, draft-free place overnight.
Heat oven to 250 degrees. Grease and flour 10-inch Bundt pan. Stir baking
soda into bread mixture. Pour into pan. Bake 3 hours. Remove from oven.
Cover pan tightly with foil to steam bread. Cool at least 1 hour before
removing from pan. Makes 1 loaf.
Posted to recipelu-digest Volume 01 Number 357 by ncanty@juno.com (Nadia I
Canty) on Dec 11, 1997
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