I’ve always claimed that I’m not much of a baker. I still stand by this statement, but I admit I’ve been doing far more baking since I moved into this little cabin. I’m not sure if it’s all the hard work that we’re putting into building a homestead or if it’s stress baking from coronavirus. Either way, y’all benefit with some delicious recipes!
I’ve been making variations of this cornmeal loaf for a few weeks now just to have as a snack for my hard-working farming man. The great thing about this loaf is I’ve tried it was several types of fruit, so far my favorite has been the combination of blueberries, blackberries, strawberries, and raspberries, but I’ve got the recipe shown below with rhubarb which makes for a unique and tart treat.
Rustic Cornmeal Loaf Cake
- 1 1/2 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup granulated sugar
- 1 cup milk (regular or non-dairy)
- 1/4 cup honey
- 2 cups of fruit
- Preheat oven to 375 degrees
- Grease pie pan (or baking pan) with butter
- Line fruit at the bottom of the baking dish
- In a mixing bowl, combine all ingredients and mix making sure to add fruit last after all other ingredients are mixed well
- Add to the baking dish
- Bake for one hour or until inserted knife comes out clean. Make sure to rotate halfway through.
- Remove, let cool… if you can, slice and enjoy!