Corn was a staple for the Huron Wendat of Ontario. It was pounded or ground into a coarse flour and made into unleavened bread that was cooked in hot ashes. Early settlers to Canada adopted this bread and added eggs, soured milk, baking soda and a sweetener, transforming it into the cornmeal bread we know today.
Measure first 6 ingredients into large bowl. Stir. Make a well in centre.
Combine remaining 3 ingredients in small bowl. Add to well. Stir until just moistened.
Spread in greased 9 x 9 inch (23 x 23 cm) pan. Bake in 350°F (175°C) oven for about 30 minutes until wooden pick inserted in centre comes out clean.
Let stand in pan for 5 minutes before removing to wire rack to cool. Cuts into 12 pieces.
All-purpose flour 1 1/2 cups 375 mL
Yellow cornmeal 1 cup 250 mL
Granulated sugar 1/2 cup 125 mL
Baking powder 2 tsp. 10 mL
Baking soda 1 tsp. 5 mL
Salt 1/2 tsp. 2 mL
Large egg 1
Buttermilk (or soured milk, 1 cup 250 mL
Butter (or hard margarine), melted 1/4 cup 60 mL