Three Layer Cornbread Recipe (with a Custard Layer in the middle) – from Tassajara

This recipe is so simple and it is wonderful.  From what I hear, they discovered this recipe when they made a mistake in the proportions of ingredients for a cornbread recipe at Tassajara.  For some reason the cornbread separates into three layers with a soft custard layer in the middle.  It is sweet because of the honey but is a perfect balance to a hot and spicy dish such as chili (can add green chili’s to the recipe too).  If you add the additional honey, it makes a good dessert with strawberries.

  • Top Layer: Bran
  • Middle Layer: Custardy Layer
  • Bottom Layer: Cornmeal

Between the cornbread recipe and the kale salads, I have completely rediscovered two amazing cookbooks after spending lots of time with ladies who know how to cook Californian down in Santa Cruz. If you are shopping for a foodie friend or cook and they don’t have these two cookbooks in their collections, get them for them as a gift.  You can’t go wrong.

Three Layer Cornbread Recipe

  • 1 cup cornmeal (coarse ground works best but regular works)
  • 1/2 cup whole wheat flour
  • 1/2 cup unbleached white flour
  • 1/4 cup wheat bran or wheat germ
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 eggs
  • 1/4 to 1/2 cup honey or molasses, (we use honey)
  • 1/4 cup oil or melted butter, (we use oil)
  • 3 cups milk or buttermilk, (we always use regular milk)

* Use the larger amount of honey if you want this for dessert.

Preheat oven to 350°F.

Combine dry ingredients in a large bowl. In a separate bowl combine the wet ingredients. Mix them together. The batter will be quite liquidy; this is fine.

Pour batter into a lightly oiled 9″x9″ baking dish and bake for 50 minutes or until the top is springy when gently touched.

Cool before cutting and serving.

* I’ve heard adding green chillies to it is great!

1 comment… add one
  • Deb Brown

    Just re-read my comment. It’s great with CHILI on a cold evening.

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