Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

General Discussion


Any fans of "gritted bread"?


General Discussion 7

Any fans of "gritted bread"?

vtnewbie | Nov 5, 2008 11:05 AM

Staple food of my childhood. During that period in late summer when the field corn was not dry enough yet for cornmeal, we often made gritted bread.

The not-quite-dry ears were rasped across a 18" long, 6" wide flat sheet of tin pierced with nails (with a rough surface much like a large nutmeg grater).

The milky, starchy, semi-ground corn mass then was mixed with eggs, some flour, a dash of soda, and baked in a pone in a well-greased pan. Crusty/crispy on the outside, a little gooey and slightly sweet on the inside, with excellent corny flavor.

This was a wonderful foil for other summer garden truck served as a meal: quick pickles, sliced tomatoes, gravelled potatoes, maybe some chicken-fried venison if we were lucky.

Want to stay up to date with this post?

Recommended From Chowhound