I was browsing our local Friends Of The Library bookstore yesterday when I came across the cutest old book from 1986. Happy Thanksgiving – Things to Make and Do, by Judith Conaway. It is full of timeless children’s projects, including an Indian Feathered Headband, a Miniature Mayflower, a Pilgrim Belt Buckle, and the following recipe for Indian Cornbread (and it’s gluten free!). This little book is a treasure, and I know we will use it for years to come.
I plan to make this recipe with the boys this week. I will report back on the results!
Native American Indian Cornbread
(Recipe from Happy Thanksgiving – Things to Make and Do, by Judith Conaway)
1 Cup cornmeal
1/2 cup milk (we will be using unsweetened coconut milk)
1 tsp salt
1 tsp oil (we will use grapeseed oil)
3 Tbsp oil, for frying
Mix the cornmeal and salt together. Add milk and oil and stir well. Add oil to frying pan and turn to medium heat. When the pan is hot, drop a spoonful of batter at a time. When cooked, flip it over and brown on the other side like a pancake. Repeat until batter is gone.