Mungo "Two Sheds" Toadfoot
Without the wheat flour it is less soft, but if you eat it hot it's good. Where I come from, the corn only kind is called Johnnycake, which supposedly started out as Journey Cake, or something you could make over a campfire. Here is Arkansas southern cornbread which never had flour in it at all.
2 eggs 2 cups buttermilk (or soured milk) 1 teaspoon soda 2 cups cornmeal 1 teaspoon salt Preheat the oven to hot 450¡ F. I always use an iron frying pan for mine, and do recommend it. Heat the pan with the oven, if using iron. Just before putting the batter into the pan, melt solid fat, either lard or bacon fat, in the pan. Add the batter by pouring it into the middle of the pan, which will push the fat to the edges and up the sides. Beat the eggs and then, using a whisk or rotary beater, add all the rest of the ingredients and mix only until just smooth. Overbeating will wreck it. Pour the batter into the hot pan and cook about 20 minutes, just until it is set. For one of your persuasion, it is nice sometimes to add drained, chopped green chilis to the batter. Eat it hot. If there are leftovers, I toast them in a dry pan.
candied peelWe've been really enjoying Bussinks Dutch-made wheat free fruitcake recently. I've been trying to avoid eating too much wheat and this has really made up...
Spoonbread is another possibility. It is lovely and takes a bit longer, no flour in it. Soft and fluffy and richly flavored, it was one of the things I always made for foreign visitors as real Americana.
