Depression-Era Recipes // Faith and Flour

 Old-Fashioned Cornbread

INGREDIENTS
  

  • 4 tablespoons vegetable oil or bacon grease divided (I usually use peanut oil)
  • 2 cups coarse stone-ground cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1-½ cups buttermilk

INSTRUCTIONS
 

  • Preheat the oven to 400 degrees F.
  • Add 2 tablespoons vegetable oil or bacon grease to a 10-inch cast-iron skillet. Place the skillet in the oven for five to seven minutes to heat up.
  • While the skillet is heating up, combine the cornmeal, baking powder, baking soda, and salt in a large bowl.
  • Add the eggs, buttermilk, and two tablespoons of vegetable oil or melted bacon grease to a smaller bowl and whisk until well combined.
  • Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix.
  • Using a heavy-duty oven mitt or potholder, carefully remove the hot skillet from the oven. Tilt the skillet to make sure the bottom and sides are covered with oil. Immediately pour the batter into the skillet. You should hear a nice sizzle, and you will see the batter already start to rise.
  • Place the skillet back in the oven and bake for 20-25 minutes, or until the cornbread is a deep golden brown and has pulled away from the sides a little. To ensure it is done, insert a toothpick into the center. It should come out clean. Serve immediately.
  •  Peanut Butter Granola Bars

INGREDIENTS

    • 3 cups old-fashioned rolled oats (use verified gluten-free, if needed)
    • 3/4 cup natural peanut butter (tip: use a nut butter with a drizzly consistency to avoid bar becoming dry, substitute nut or seed butter for a peanut-free version)
    • ⅓ cup maple syrup (you can substitute honey)
    • ½ cup mini chocolate chips
    • 2 whole eggs (or use flax egg for vegan-friendly*)
    • Optional add ins: pinch or two of salt (omit if peanut butter is salted), walnuts, pecans, almond, chia seed, sunflower seeds, pumpkin seeds or dried fruit

INSTRUCTIONS

    1. Preheat oven to 350℉. In a large bowl, combine all ingredients and mix well.
    2. Line a 9×9 inch baking dish or pan with parchment paper.Transfer mixture to the prepared dish or pan. Very firmly press the mixture into pan in an even layer. If desired, sprinkle additional chocolate chips over top, pressing them into the mixture.
    3. Bake for 15-17 minutes or until center is baked through and edges are just starting to brown. Start checking at 14 minutes as all ovens are different. Remove from the oven and place pan on a cooling rack.
    4. Let the bars cool completely (this is important) before cutting into 16 squares or 12-14 bars with a sharp knife
    5. French Toast Bake Whisk together 8 eggs, 1-2 cups whole milk, 1/4 cup sugar, 1 tsp vanilla Pour over cubed bread in a 9x13 inch baking dish. Cover and refrigerate overnight. Bake for 1 hour at 325 degrees F. (uncover for the last 15-20 minutes)

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