Comfort Food Cookbooks - Comfort Food with a Heritage

Comfort Food with a Heritage Food that connects us with our roots.
Comfort food is nurturing,
wholesome and soul-satisfying.
It speaks graciously of the past.

Recipes passed through several generations have special meaning. We treasure recipes handed down through our families because they link us to our past. In this book, people share their memories of everything from grandma’s special touch with food to traditions from other cultures. These are the connections that form the fabric of our heritage.

	These are just some of the 30 recipes in this book
	Maritime Molasses Bread Buttermilk Cornbread Sauerbraten Icelandic Rye Bread Scottish Mince	Cornish Pasties French-Canadian Tortiere Christmas Pudding Ice Box Ginger Cookies Rhubarb Nut Streusel Cake

Buttermilk Cornbread “My father loved cornbread, and I was introduced to it early in my life. It’s special to me still.”
2	eggs	2
2 1/2 cups	buttermilk or soured milk*	625 mL
1/2 cup	vegetable oil	125 mL
1/3 cup	honey or granulated sugar	75 mL
1 1/2 cups	cornmeal	375 mL
2 cups	all-purpose or whole wheat flour	500 mL
2 tsp.	baking powder	10 mL
1 tsp.	baking soda	5 mL
1 1/2 tsp.	salt	7 mL
Preheat oven to 400°F (200°C). Grease a 9 x 13-inch (22 x 34 cm) pan. In a large bowl, beat eggs. Mix in buttermilk, oil, and honey or sugar. Stir in cornmeal. Set aside for 10 minutes to soften cornmeal. In a medium bowl, combine flour, baking powder, baking soda and salt. Stir into cornmeal mixture, mixing until just combined. Pour into prepared pan. Bake for about 30 minutes or until cornbread pulls away from sides of pan and a toothpick inserted in the centre comes out clean. Makes one 9 x 13-inch (22 x 34 cm) cornbread. Serve warm. Reheat bread or muffins in a 350°F (180°C) oven for about 10 minutes. For a smaller cornbread: Make recipe using half of all ingredients. Half the honey or sugar would be 2 1/2 tbsp (40 mL). Bake in an 8-inch (20 cm) square pan. Cornmeal Muffins: Prepare batter as directed. Bake in greased muffin cups for about 20 minutes. Makes 18 medium muffins. * To sour milk, put 2 tbsp. (30 mL) vinegar into a glass measure. Add milk until you have 2 1/2 cups (625 mL). Stir and let stand about 5 minutes before adding to the eggs.