Ingredients:
1 c. whole chokecherries
1 tsp. salt
2 c. water
1 egg
2 tbsp honey
1/2 tsp. vanilla extract
1 c. cornmeal
1 tbsp honey
1 c. whole wheat flour
2 tbsp shortening or butter
2 tsp. baking powder
juice from 1 c. cooked cherries
Cooking Instructions
Prepare the chokecherries: (first three ingredients). Place cherries and water in a saucepan. Bring to a boil and cook for 20 minutes. Drain juice from cherries and reserve. Cherries are easy to pit now - just gently squeeze and the pit will pop right out. Combine pitted cherries with the honey and set aside. Prepare the cornbread: (remaining ingredients) Preheat oven to 425°. Grease a 9" frying pan or cast iron skillet and put in the oven to heat. Combine dry ingredients. Add egg, honey and shortening or butter. Measure out the cherry liquid and add water to make 3/4 cup. Add this to other ingredients, mix thoroughly. Stir in sweetened cherries. Pour batter into hot pan and bake at 425° for 20 - 25 minutes. Serve hot.
1 c. whole chokecherries
1 tsp. salt
2 c. water
1 egg
2 tbsp honey
1/2 tsp. vanilla extract
1 c. cornmeal
1 tbsp honey
1 c. whole wheat flour
2 tbsp shortening or butter
2 tsp. baking powder
juice from 1 c. cooked cherries
Cooking Instructions
Prepare the chokecherries: (first three ingredients). Place cherries and water in a saucepan. Bring to a boil and cook for 20 minutes. Drain juice from cherries and reserve. Cherries are easy to pit now - just gently squeeze and the pit will pop right out. Combine pitted cherries with the honey and set aside. Prepare the cornbread: (remaining ingredients) Preheat oven to 425°. Grease a 9" frying pan or cast iron skillet and put in the oven to heat. Combine dry ingredients. Add egg, honey and shortening or butter. Measure out the cherry liquid and add water to make 3/4 cup. Add this to other ingredients, mix thoroughly. Stir in sweetened cherries. Pour batter into hot pan and bake at 425° for 20 - 25 minutes. Serve hot.
