Friday
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<grin> We call that ‘frying pan bread’... the family recipe has no flour, just cornmeal, because it’s what was used when there was only enough flour for banix (bannocks) or pancakes, or people were completely out of flour. Think Scottish fur trappers -and their increasingly aggregated wives- in Canada/northern territories of the US. The further West one went, the less available mill ground flour was available. But corn is/was virtually everywhere, and cornmeal/polenta is supposed to be coarse, IE easy to be ground by hand. The family recipe book also calls for bacon fat or beaver fat, if butter can’t be had... or fish oil if you’re angry at your husband on his leaving. (Fish oil clings to beards. You don’t wanna kiss that.) I’ve never had beaver fat, but bacon grease is delicious in frying pan bread. Ditto Hoe’cakes (pancakes made with fine ground cornmeal, and fried in bacon grease).
Ditto everyone above... however much batter you make, just fill the pan a smidge over halfway full. If you need 2 batches? Shrug. Loaves freeze well.
Ditto everyone above... however much batter you make, just fill the pan a smidge over halfway full. If you need 2 batches? Shrug. Loaves freeze well.
