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

Corn Meal and Hominy Bread

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Corn Meal and Hominy 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.

Cooked hominy and white cornmeal are stirred with milk and eggs and made into a moist, hearty bread. A good use for leftover hominy at breakfast.

Category: BreakfastServes: 6Time: 40 minComplexity: 1/5

Why this complexity: Naturally gluten-free as published.

Ingredients

  • 1 cup cooked hominy, drained
  • 1 cup white cornmeal
  • 1 cup milk
  • 2 large eggs
  • 1 tablespoon butter, melted
  • 1 1/2 teaspoons salt

Method

  1. Heat the oven to 350°F (a moderate oven). Butter a shallow 1 1/2-quart dish or an 8-inch pan.
  2. Stir all the ingredients together until well combined.
  3. Pour into the prepared dish and make 30 minutes, until set and golden at the edges.
  4. Serve hot, cut in wedges or spooned out.

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.

Log in to deliberate (vote) — voting needs a free account.

I made this — file testimony Print

Something off about this recipe? Report it to the moderators.

Testimony

No testimony on the record yet.