The next of my favorite recipes I found in The Witch's Datebook, but I can't remember from what year. It's the Full Moon Cornbread. Now, I haven't made this in a long while, not since I moved, something that I'll have to rectify. I always made this for the full moon each month, and served it with a tasty soup or stew. Remembering to always say a small portion for an after dark offering ritual. For my offerings, I always keep a bottle of a, relatively, inexpensive wine in the fridge. Below is the recipe, with my personal notes in parenthesis.
Full Moon Cornbread
1 cup cornmeal ( I prefer white corn meal)
1 cup all purpose flour
1 tbs baking powder
1/2 tsp salt
1/2 cup sugar (decrease or omit as desired)
1 cup milk
1 egg
1/4 cup vegetable or olive oil
Preheat oven to 425 degrees. Grease a 9" round cake pan ( an 8" pan is too small). Combine dry ingredients in one medium mixing bowl. In another, combine the milk, egg and oil. Add the liquids to the dry ingredients. Mix quickly and pour into pan. Bake 20 to 25 minutes.
Blessed Be and Enjoy!
Tuesday, June 19, 2007
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment