Photo by Melody

Dave's Garden Cookbook: Riteís Steamed Corn bread

The 2001 Dave's Garden Cookbook

Riteís Steamed Corn bread

By mystic

Category: Breads, rolls, and pastries

2 cups corn meal
1-cup flour
1-teaspoon soda
2 tablespoons melted butter, lard or bacon grease
1 egg
2 tablespoons sugar
Salt to taste (I just sprinkle a little in)

Note: this takes a special pan. I use a big steamer that the top part is big enough to set another pan (bowl) down in.

Pour the butter (grease or whatever you use) in a small pan or bowl (thatís little enough to fit inside another pan) be sure the pan is coated and heat on top the stove. When the grease (butter etc) is hot sprinkle the bottom with meal and brown. Mix remaining ingredients with enough buttermilk to make a stiff dough. (Thicker than corn muffin mix). Pour in the pan you have just browned the meal in and place on top of green beans, pinto beans etc and cover.This pan has to set on top of what your cooking so it gets the steam. Steam for 1 to 1 Ĺ hours. Remove pan and place in oven to brown at 350 degrees.

  Extra Notes  
This recipe came from my husbandís grandmother and it was the best part of Sunday dinners for many years. She had a special pan she used to make it in. But that pan is long gone. I use a big steamer where the top part is big enough to set a pan down in. I also, fix it over pinto beans, as green beans seem to get over cooked trying to fix this. This used to be an every Sunday occurrence. Now since I have figured out to do it I make if for Thanksgiving and Christmas dinners(if I don't bring it I am in trouble) Also the name is Rietís cornbread because her name was Marguerite and we called her Rite.I also donít use buttermilk but regular milk, and I use self-rising flour and corn mean so I leave out the salt and soda.

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