Rhode Island Indian Meal Corn Bread

From The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State

Cookbook

Author(s): Linda Beaulieu

Page 179

Cuisine: North American

Course: Breads

Reviews

1 reviews, average rating 3.0 / 5

Sort: Date ↑ Rating ↕ Difficulty ↕ Cooked ↕

Queezle_Sister

15 years ago

★ ★ ★ ★ ★ 3/5

0 found this helpful Sign in to mark helpful

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.

Report