Thorp Prairie Honey Corn Bread

You will need:

• All of the Cornbread Mix
• 1 1/2 C Milk or Milk Alternative
• 1/2 C Oil or Melted Butter
• 2 Eggs

1. Preheat oven to 400°
2. Grease a 9x13 pan or 12 muffins and set aside
3. Pour the cornbread mix into a large bowl. Add milk, oil and egg then stir until just combined.
5. Pour the batter into the prepared pan
6. Cook for 25 minutes or until a toothpick comes out clean.

In the heart of Washington State, there is a lush plateau of grass known as the Thorp Prairie. The prairie was part of the Snoqualmie Trail, the link between the East of the Cascades and the Seattle area. It took ten days to deliver mail from the city of Kittitas to Seattle, a total of 116 miles.

On the prairie there was a small cabin, built out of bark, which served as a resting place during the cattle drives over the Cascades. Chuck wagons carried supplies of beans, corn meal, wheat flour and salt pork as staples. They prepared hearty meals of beans and corndodgers. Corndodgers were a thick corn meal mix cooked in hot grease, making hard bread that could be carried in the saddlebags without crumbling.

At Rill Specialty Foods we stand by the tradition of rich bean soup and delicious hot cornbread. We hope you will enjoy this as much as we do.

Crispy Edges: Generously oil your pan and place it in a hot oven for 10 minutes before you add the batter.

Cheesy: Add 1/2 C to 1 C of shredded cheddar cheese to the batter.

Spicy: Add 1/2 tsp of crushed red peppers or 1/4 C of jalapenos to the batter. Add cheese too for an extra tasty treat.

Breakfast Treat: Put a piece of cornbread in a bowl and heat for 10 seconds in the microwave. Pour milk over corn bread and enjoy!