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Post Info TOPIC: Bush onion cornbread


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Bush onion cornbread

I'm a newbie on his way home, but just had to tickle the tastebuds with a recipe from home (Texas).  Ingredients: polenta, flour, milk (dry or wet), two eggs, heaping tablespoon of baking powder, pinch of salt, one medium brown onion sliced and quartered.  Process: in a large ziplock bag place 1 cup flour, one cup polenta, baking powder, sugar, close and mix well.  Set aside whilst heating the camp oven (for this small a bread I use a 2 quart one) with a bit of canola oil in the bottom over the coals.  As soon as the oven is hot, add the two eggs and enough milk (ya need to add water to dry milk) to bring it to cake batter consistency then add the onion, and mix it well.  Open the corner of the  ziplock and squeeze the bread mix into the oven, add the lid, place the oven on a small amount of coals, put some coals on the top as if you were doing damper, and check every 10 minutes or so until the top of the bread is a golden brown.  Remove, quarter and slice and add butter to the inside.   This goes well with just about anything, especially soups and barbecue!  Enjoy  I have yet to find anyone who doesn't like this bread in the bush.


Senior Member

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Posts: 165

Sounds yummy fossicka, thanks for sharing it with us.




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