The second attempt at Louisa Macculloch’s recipe for Batter Bread was, thankfully, more successful than our first attempt last week.
The original 19th-century recipe for Batter Bread recorded in the Macculloch’s cookbook reads:
Batter Bread Feb. 2d 1849, GMM
Take six spoons full of flour and three of corn meal, with a little salt; sift them, and make a thin batter with four eggs and a sufficient quantity of rich milk; bake it in little tin moulds in a quick oven.
Using crème fraiche for the rick milk called for in the original recipe made all the difference. Last week’s muffins, using whole milk, resulted in bland muffins with poor texture. The batter made with crème fraiche even replicated the consistency of the “thin batter” called for in the recipe, that produced lighter muffins.
Adapted Recipe, Batter Bread, 2nd Attempt
6 tablespoons of flour
3 tablespoons of Quaker Yellow Cornmeal
1/8 teaspoon salt
1/3 cup crème fraiche
Preheat oven to 400 degrees. Grease small muffin tins. Sift flour, corn meal and salt together in a bowl. Add eggs and crème fraiche. Stir until combined. Bake for 6-8 minutes (for small muffins) or until toothpick comes out dry. Yields 20 small muffins.
Topic: Munchie Monday
Age / Level: 1, Primary, Elementary