Whole Grain Recipe
A truly Southern Style bread baked in a wood cook stove. Made with cornmeal, New Orleans molasses, a bit of sugar and salt with all purpose flour pulling it all together.
4 quarts sifted cornmeal
1/2 cup *blackstrap molasses
1/4 cup sugar
1 tablespoon salt
1 cup all purpose flour
*Blackstrap molasses are also known as New Orleans molasses. Even though blackstrap molasses is made from the same foods from which we derive sugar, it is probably the most nutritious sweetener you can buy.
Add enough cold water to cornmeal to make a soft batter.
Scald well, mashing the lumps.
Add New Orleans molasses, sugar, salt, and flour.
Grease Dutch oven well, and put in pone mixture.
Put in oven of wood cook stove and let bake from 5 to 6 hours with a good fire.
Then open your stove and let the pone remain until morning.
Before you go to bed, or about 11 o'clock, put another stick of wood on.
Recipe Yields: 1 Serving Oven Pone.
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