Thursday, 5 February 2009

Landour Cornbread

This recipe has been taken from
The Landour Book of International Recipes
Most of the contributors were missionary ladies.
It has a delicious compilation of recipes from the East and the West.
I enjoy using this book. My copy is really worn out as you can see.
Cornbread by Esther Bonham
Flour 1 cup (you can use all-purpose flour)
Cornmeal 2/4 cups
Sugar 4 Tbsp
Salt 1/2 tsp
Baking powder 4 tsp
Shortening 4 Tbsp
Milk 1 cup
Egg 1
Nutmeg and pinch of Cinnamon
Sift dry ingredients including the spices
Cut in shortening
Add milk,water and well beaten egg.
Pour in greased pan and bake in a hot oven
(350 F) for 30 minutes.
Try it and tell me if you like it.
I have another recipe for cornbread in the same book
called Southern Spoon Bread.
Have you southeners heard of it?

16 Fertilize my soul:

Ladyfromthewoods said...

Thanks for sharing your recipes, Amrita. Here in the southern U.S., it's a point of pride that cornbread not be sweet and that it be a bit dry. Northern U.S. is known to have sweeter cornbread recipes. I had never heard of cornbread having nutmeg and cinnamon! I would like to try this just to try something new.

Felisol said...

Dear Amrita,
Now I just have a few questions.
Do 2/4 cups mean 2 till 4 cups?
How much is 350 Fahrenheit degrees in Celsius?
Am I tight or what?
I think I'd better know this before I set out on my baking journey.
From Felisol

Deare Diary said...

This sounds so good. It will be different from the cornbread that we are used to eating here in South Mississippi but I am going to try this.

Amrita said...

Dear Felisol, for the 2/4 measurement I take 2 parts of my 1/4 cup. Twice 1/4 would make 2/4this I reason. Kinda works.

350 F would be aound 180 Centigrade.

Please correct me folks if I am wrong.Bake it thereabouts and stick a knife into the bread. if it comes out clean then its ready.
I just play by ear.

You know the bread can be also baked in muffin tins. It tastes like the packaged Bran muffin mix you get in the US...quite similar and you can reduce the sugar like i do.

Dear Diary, there is another cornbread recipe in the same book called Southern Spoon bread. Maybe that 's the one you havein the South.
This is very interesting

Deare Diary said...

The way that I make my cornbread is like this
depending on what size pan I am using.
1 cup of selfrising yellow cornmeal
1 cup of selfrising flour
2 eggs
1 cup of buttermilk
1/2 cup of milk (regular)
1/4 tsp salt
You can adjust the milk to more or less as needed. Sift the dry ingredients together before adding them to the wet ingredients. Preheat the oven to 375 degrees. Place your iron skillet in the oven and heat it up prior to pouring the cornbread mixture in. The key is using an iron skillet to bake it in. Bake until done. Test for doneness by sticking a toothpick in the center. If it comes out clean then your bread is done. Slice and butter. Um Um.

Vicki said...

Hi Amrita! You sound like a very good cook to me, and I would love to share a meal with you.

Here in the south (USA) our cornbread is different, though. Just cornmeal, oil,milk, and egg. We eat it a lot with beans or soup. The northern version is sweeter, and I like their version, too.♥

Rebecca said...

Since I had an American mother I grew up eating lots of cornbread and still is so delicious - spoon bread as well...I find it a quick delicious addition to many meals....

Rebecca said...

Since I had an American mother I grew up eating lots of cornbread and still is so delicious - spoon bread as well...I find it a quick delicious addition to many meals....

Amrita said...

I am thrilled with your comments dear friends. Getting the feel of the authentic cornbread and its variations.
Thanks for sharing your recipe Judy.

Sara said...

how about if i just come to your house for samples of all the delicious stuff you're always up to?

Julie said...

I make one very close to this one but use cinnamon and honey. The sweetness cut the heat of a good bowl of chili.

Shelley said...

Hi Amrita,I love cornbread. I was raised on cornbread and beans,and I have heard of the cornbread spoon bread. The chapatis,looks much like the tortilla,(mexican bread). My husband loves it.The flowers from your garden are very pretty....thanks for your prayers,I am doing well.....


Kathryn said...

Recipe looks yummy, Amrita!

I pray you're doing well, and I am so thankful that your church was able to see through the deception of the one masquerading as light. I will continue to pray for divine discernment and a fresh hedge of protection around all of you!

Kathryn said...

PS-I forgot to mention: congratulations on your internet cafe award! Well-deserved, my friend. :-)

Amrita said...

Dear Sara you are very welcome. To prepare food for westerners I keep the spices mild.

Cinnamon and honey sound good Julie.

You are right Sheely its quite similar to Mexican tortilla.Would go well with chilli

Thank you Kathryn, your post was very good indeed.

Crown of Beauty said...

i love cornbread, hopefully i will get to bake some soon using your recipe.