Community Corn Bread

This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.

Dry ingredients:

  • 6 8 cups stone ground cornmeal
  • 6 8 cups plain white flour
  • 1 ½ 2 cups caser sugar
  • 6 8 level dessertsp baking powder

Wet ingredients:

  • 6 8 cups milk (soya milk)
  • 2 2 2/3 cups sunflower oil
  • 6 8 eggs
  1. Heat oven to 200 C.
  2. Grease and bottom line two medium sized/large deep aluminium trays.
  3. Combine all dry ingredients in a large metal bowl.
  4. Combine all wet ingredients in a jug. Whisk well.
  5. Add liquid to the dry ingredients and combine with large folding movements. Don’t beat the mix.
  6. Fill into prepared tins. Sprinkle with poppy seeds.
  7. Bake for 40 – 50 min on a medium shelf.
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