Another cornbread without sugar! This one is a lot like the sour milk corn bread in that it just tastes like unsweetened cornbread and not buttermilk cornbread. The main thing is that it also has flour in it. Like all the other breads so far, it was extremely easy to put together and bake. The texture is fantastic, it's all nice and moist, and the color is spot on as well. This bread was really good right out of the oven, and it's even better with a bit of honey. I'm trying to go through all of the batter recipes first, but there are some good looking ones in here that I might save for the last. This recipe says that this bread gets it's name from early Americans journeying around. I'm not sure if that was Native Americans or the English, but apparently it used to be called "journey cake" and the name evolved from there. I'm really happy how it turned out, and these breads were a much needed change of pace from all of the sticky rye goodness.
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