Corn Bread
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The fall/winter holidays are fast upon us. For our October-November recipes we thought you would enjoy several of the breads we bake at the Inn. These two breads are especially suited to these holidays and can be incorporated into a meal or enjoyed as "snack food". May your holidays be filled with much happiness.
 
CORN BREAD
 This is a great cornbread and the banana adds just the right touch of sweetness and moisture. You do need a 10"x 2" cast iron skillet

INGREDIENTS

2 eggs
1 ¼ cup buttermilk
½ can whole corn (optional)
½ banana, mashed
½ cup melted butter
1 cup flour
1 cup cornmeal
½ tsp salt
1 tbsp baking powder
honey

METHOD

Mix dry and wet ingredients separately (using 1/4 cup melted butter) and then combine. Pre-heat oven to 400 degree and put cast iron skillet in oven while preparing batter. Mix batter lightly. Pam skillet, pour the rest of the butter in skillet and then pour batter in skillet. Bake 20 minutes or until pierced cleanly. Don't overcook. Invert onto platter and spread generously with honey. Let rest 10 minutes before serving.

 

GINGERBREAD
We bake this gingerbread around the holidays and it is the best gingerbread I've ever tasted. My brother found this recipe in an old colonial cookbook circa 1800. The original recipe required you to build a big fire and let it burn for two hours before baking your gingerbread. Once we figured out that this probably meant 325 degree for 50 minutes we were home free.

INGREDIENTS

½ cup sugar
½ cup butter
3 tsp grated fresh ginger
1 tsp cinnamon
1 cup evaporated milk
½ tsp salt
1 egg
1 cup dark molasses
2 cups flour
1 tsp baking soda

METHOD

Place butter, sugar, spices, salt and egg in bowl and beat until fluffy. Add molasses and milk. Combine well and then add flour and baking soda. Fill small loaf pans 3/4 full (don't overfill as they will overflow) and bake for 50 minutes in a pre-heated 325 degree oven. Serve warm with whipped cream and hot chocolate.

 

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