Coconut Corn Bread

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

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  • ½ oz. packet active dry yeast
  • ¾ lb. flour
  • ½ lb.</


Dissolve the yeast in a cup of lukewarm water. Pour into a mixing bowl and add half the flour to make a sponge. Cover with a cloth and leave in a warm place to rise until double in bulk, about 1 ½ hours. Add all the rest of the ingredients and enough water, about ¼ pint, to make a stiff batter, beating thoroughly with a wooden spoon to incorporate the sponge evenly. Pour into 2 greased 9-by-5-b