Apple Corn Bread
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Apple Corn Bread (Without Wheat)' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Naturally gluten-free as published; distinct from the pool's plain Cornbread — this one is apple-filled and soda-leavened.
A white-cornmeal batter leavened with soda and cream of tartar, folded with sliced tart apples. The bulletin prints it as 'Without Wheat' — sweet, moist, and full of apple.
Why this complexity: Soda and cream of tartar leavening must be mixed just before it goes in the oven.
Ingredients
- 2 cups white cornmeal
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 1/2 cups milk
- 3 tart apples, peeled, cored, and sliced
Method
- Heat the oven to 425°F (a hot oven). Butter a shallow 9-inch pan.
- Mix the cornmeal, sugar, salt, soda, and cream of tartar together.
- Add the milk and beat thoroughly, then fold in the apple slices.
- Pour into the prepared pan and make 30 minutes or longer, until the apples are soft and the top is browned.
- Serve warm, cut in squares.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
No testimony on the record yet.