The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State
Rhode Island Indian Meal Corn Bread
Page 179
Cuisine: North American | Course Type: Breads
(1 review)
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Recipe Review
Queezle_Sister from Salt Lake City, UT
This recipe, according to the cookbook, was taken from an old family cookbook. It specifies use of Rhode Island stone-ground whitecap cornmeal, for which I substituted normal yellow cornmeal (alas, not much RI corn meal in Utah).
This made a very sweet cornbread. I undercooked it, and the kids liked both its very soft texture and its sweet flavor.
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