Lots of rain here in Maine this spring which is a bummer. The bright side is that there are more opportunities for staying inside to bake! Today’s recipe is brought to you by Marjorie Standish from Cooking Down East published in 1969.
This cookbook is a Maine classic cherished by many who grew up eating the recipes found within it.
I adapted my recipe with the following deviations: I used gluten-free flours, turkey bacon mixed within the batter instead of sizzled on top (turkey bacon never really sizzles anyway!) and made a loaf instead of a pan bread. I included both the original and my tested adaptation so that you can do either.
Here’s how I made mine:
1 cup cornflour
1 cup tapioca flour
1 tbsp baking powder
1/4 cup sugar
1 large egg
1 cup whole milk (gluten-free needs more liquid)
2 tbsp melted butter
4 slices uncooked turkey bacon cut into very small pieces
Mix the dry ingredients in a large bowl. Beat the egg before adding the milk and melted butter. Mix together and add to the dry ingredients, add the uncooked bacon bits, mix together. Pour into a greased loaf pan and bake in a preheated oven at 350 for about forty minutes. Toothpick should come out dry.
Let the cornbread cool for about ten minutes before gently removing from the pan and placing it on a cooling rack. Allow to cool before slicing.
This is delicious fresh or toasted. I’m going to experiment and make some into French Toast this weekend.