Indian Corn Bread

Course : Breads
Serves: 1 loaf
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3/4 cup buttermilk
3/4 cup yellow corn meal
1 Tablespoon potato flour
3 Tablespoons molasses
1/4 teaspoon salt
2 Tablespoons corn oil
1/3 cup dried currants
1/2 teaspoon baking soda

Preparation / Directions:

Start by mixing together the corn meal and buttermilk. Sprinkle the potato flour over the batter then beat it in. Stir in the molassas, oil, and salt. Fold in the currants. Have a 7 inch pie plate greased. Sprinkle the baking soda over the batter, being sure that any lumps are sieved out or broken up. Fold the soda thoroughly into the batter, then pour the batter into the pie plate. Bake for 30--40 minutes at 350 degrees, until a pick in the center comes out clean. Let the bread cool in the pan for about 10 minutes, then remove it from the pan and cool on a wire rack.


Nutritional Information:

654 Calories (kcal); 29g Total Fat; (38% calories from fat); 9g Protein; 96g Carbohydrate; 6mg Cholesterol; 1385mg Sodium

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