Everyone who has a collection, no matter what the collection is will have one item that is their weakness. For me the weakness is community cookbooks. These cookbooks may come from churches, schools or clubs. The one thing they all have in common is that a group of human beings came together and created a cookbook full of their favourite and most used recipes.
This weekend I decided to make some potato-corn chowder and I really wanted a cornbread accompaniment. So I started looking at my cookbooks and I picked one of the best community cookbooks in my collection “Kitchen Kapers” Ideas from Mountainview
This cookbook is great in so many ways, from the Holly Hobby looking cartoon on the front cover to the recipes inside. It’s such an amazing challenge to be able to look at a recipe that was used daily by local households in the 1970’s and be able to tweak it to my dietary restrictions and have it come out just as good as it would have 40 + years ago.
The recipe below shows what my modifications and ingredient choices but also lists the original recipe.
Quick Yogurt Bread
- 1 cup cornmeal
- 1 cup all-purpose flour (I used Bobs Red Mill 1 to 1 baking flour)
- 1/2 sugar (I used coconut sugar)
- 1 tsp salt (I used pink Himalayan salt)
- 2 eggs, well beaten (I used eggs I purchased from a local farm)
- 1 cup yogurt ( I used Yoso Unsweetened Coconut Milk Yogurt)
- 1/2 tsp baking soda (I used Bobs Red Mill baking soda)
- Sift together the cornmeal, all-purpose flour, sugar and salt.
- Add the well-beaten eggs. Beat the baking soda in the yogurt and add to the dry ingredients. Stir together, just enough to blend.
- Turn the batter into a greased 8×8 cake pan (I used a loaf pan). Bake in a pre-heated 425 degree oven for 25 minutes.
**Note** Sometimes with older recipes (especially home cook recipes) you will notice that certain ingredients will be written differently than you are used to. In this case the recipe called for soda. As I was making a loaf of bread I was able to make the connection that this was baking soda. With these type of recipes common-sense always prevails.