Narragansett Strawberry Cornbread:
Recipe: #35972
November 16, 2020
Categories: Breads, Strawberry, Corn, Native American New England, Quick Breads, more
"I'm add baking soda but they didnt use it add a dash of vinegar to activate it. They probably used water not milk. native American pilgrims they used dried berries of all kinds .they probably used sour milk"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (193 g)
- Calories 288.3
- Total Fat - 17.3 g
- Saturated Fat - 8.3 g
- Cholesterol - 326.1 mg
- Sodium - 337.5 mg
- Total Carbohydrate - 19.6 g
- Dietary Fiber - 2.6 g
- Sugars - 3.6 g
- Protein - 14.6 g
- Calcium - 105.3 mg
- Iron - 2.3 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 400 degrees F./204 degrees C. and grease an 8- to 9-inch round baking pan.
Step 2
Whisk together wet ingredients.
Step 3
Mix together the dry ingredients.
Step 4
Gradually stir the dry ingredients into the wet ingredients.
Step 5
Gently stir in the berries.
Step 6
Pour the batter into the pan.
Step 7
Bake for 20 to 25 minutes and serve warm with honey, jam or maple syrup.
Tips
No special items needed.
0 Reviews
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