A few years ago Pap taught me to make gritted bread. He remembered his mother making two types of gritted bread. One used fresh corn and one used dried corn. Today I’m going to share the fresh version with you.
Pap said if the corn was picked when it was still fresh and full it was allowed to dry out slightly. If the bread was made at the end of the season, corn which had began to dry on the stalk was used.
A grater, usually a homemade one was used to remove the corn from the cob. Pap made one from a tin can and we used it, but he said the ones they made when he was a boy were better because they were longer and more sturdy than the one we made.
Once the corn was mixed into a batter it was either baked or fried before eating. Pap said the fresh version was most often made at the end of the growing season when the corn began to harden but wasn’t completely dry.
Pap’s Gritted Bread
- 1 1/2 cup grated corn (if using really fresh corn allow some of the milk to drain out)
- 2/3 cup plain flour (all purpose)
- 1 teaspoon salt
- 1 teaspoon sodie (baking soda)
- 1 teaspoon baking powder
- 1 egg beaten
- 1 cup of sweet milk or buttermilk
- 2 tablespoons of bacon grease (optional-especially if using buttermilk)
Mix all ingredients together. Pap said the batter should resemble pancake batter. If needed additional flour or milk can be added to thicken or thin.
Cook in hot greased frying pan as you would pancakes or pour into hot well greased frying pan and bake at 450 degrees till done.
Pap said he should have fried it like potato cakes but since we were talking he forgot and poured the whole pan full. Once it browned on one side he cut down the middle and flipped both pieces so the other side could cook.
I thought the bread was fantastic! When we made the other version of gritted bread with dried corn I could only imagine eating it if I had to. The fresh corn version is very good.
Pap liked to eat his with a smear of honey.