View Full Version : Trail Bread Recipe

08-12-2008, 07:36 AM
Trail Bread Recipe:

One cup white flour
One cup whole wheat flour
One cup cornmeal
Two cups honey

Make sure to heat the honey, and if after mixing the batter is still too thick to drop off a spoon, add a little hot water enough to thin the batter). The more honey used, the harder the bread. Grease your pan to avoid sticking. Bake over your open fire or in your camp stove until done.
You can even make the batter at home and wrap golf ball sized chunks in wax paper until you want to cook it, soften if it hardens with a little water and cook.

08-12-2008, 09:05 AM
Got any bread-type recipes that don't use wheat flour? I'm on a gluten free diet. Got any cakes or recipes that use corn meal, grits, or something like that?

08-12-2008, 09:19 AM
Bulrush try this one.
They claim one smell of this freshly baked corn bread ended the French & Indian War! Every one got homesick and went back home in this case it was the Colonials. In a bowl (or pan), combine the following ingredients:
1 cup sugar, 1 tsp baking powder, 1 tsp salt, 2 cups corn meal, 2 eggs, 1 cup milk, cup vegetable oil, Preheat oven or camp fire and a greased pan, preferably cast iron, oven to 425 degrees. Carefully pour mixture into hot pan and return to oven. Bake until golden brown and toothpick comes out clean. This will take 35 to 45 minutes. Over the open fire flip when it turns golden brown, make sure it good and golden and not soupy or you get a mess.
Also you can sub the flour with corn flour.

Or this one:

Corny Black Pepper Cornbread
Black pepper adds a subtle punch to this cornbread. It's made extra creamy with the corn and eggs!

2 cps Cornbread Mix
tsp fresh ground black pepper
1 cp frozen or fresh corn kernels, thawed
1 cp milk
2 Tbs honey
3 Tbs butter, melted, divided
3 eggs
tsp salt
Preheat oven to 400 degrees. In a medium size bowl, stir together the cornbread mix and pepper. In a blender or food processor, puree the corn and milk. Add the honey, 2 Tbs of the butter, and eggs; blend until smooth. Pour into an 11 X 13-inch baking pan (http://www.wareaglemill.com/shopping/productfullviewee16.html?ProductID=59&CategoryID=8) that has been coated with nonstick vegetable spray.
Bake for 15 minutes or until golden brown around the edges. Stir together the remaining 1 Tbs butter with the tsp salt. Brush the top with the butter mixture. Serve warm.
Variation: For an unusual flavor add tsp fresh ground cumin or 1 4 oz can chopped green chiles, drained

Or even this one which is really good.

Southern Spoon Bread
Light and delicate!
1 cp. White corn meal
2 tsp. Honey
1 tsp. Salt
3 eggs
1 tbsp. Baking powder
1 1/3 cps. Hot milk
1 1/3 cps. Boiling water
4 tbsp. Margarine
Grease 2 quart casserole dish. Mix corn meal and salt, blend well. Add margarine; pour in boiling water; stirring constantly. Allow to cool.
Beat eggs with baking powder until very light and fluffy; add to corn meal mixture. Stir in milk and honey; mix thoroughly. Pour into casserole dish.
Place casserole in shallow pan of hot water; bake in preheated 350 oven for 35 - 40 minutes.

08-12-2008, 02:57 PM
That first recipe sounds great. I'll have to try it.