Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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.

Category: BakingServes: 8Time: 45 minComplexity: 2/5

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

  1. Heat the oven to 425°F (a hot oven). Butter a shallow 9-inch pan.
  2. Mix the cornmeal, sugar, salt, soda, and cream of tartar together.
  3. Add the milk and beat thoroughly, then fold in the apple slices.
  4. Pour into the prepared pan and make 30 minutes or longer, until the apples are soft and the top is browned.
  5. Serve warm, cut in squares.

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