Title: Acorn-Corn Bread
Categories: Nut Amerind Ethnic
Yield: 1 Pan

1/2	c	Acorn meal
1/2	c	Cornmeal
2	tb	Flour
2	ts	Baking powder
1/2	ts	Salt
1		Egg
1	tb	Maple syrup
1	tb	Cooking oil
1/2	c	Milk

Mix together the dry ingredients. In a separate bowl beat egg, and add the liquid ingredients. Combine with a few swift strokes. Pour batter into a small square greased pan and bake at 425 for 20 min or until firm to the touch. Serve hot with butter.

From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada, ISBN 0-660-00128-4

Posted by: Jim Weller

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