CUSTARDY CORN BREAD

           1 cup corn meal                   1 egg
           ½ cup whole wheat flour           ⅓ cup honey
           ½ cup white flour                 ¼ cup oil
           2 tsp baking powder               3 cups buttermilk
           ½ tsp salt                        

Whisk the corn meal, flours, baking powder, and salt together. Whisk the egg, honey, oil, and buttermilk. Mix the wet and dry ingredients; it will be quite watery. Pour into a 9x9 pan and bake for 50 minutes at 350° or until top springs when gently touched.

Adapted from “Tassajara Bread Book” (1972). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!