Ingredients

• 7 oz cornmeal
• 7 oz rye flour
• 3 ½ oz all-purpose flour
• 2 tablespoons sugar
• 1 oz baking powder
• 5 oz grapes
• 3 figs
• 1 pinch salt
• ½ cup water

Preparation

20 minutes preparation + 40 minutes cooking

Make a corn bread dough mixing two fifiths of corn flour, two fifiths of rhye flour and one fifth of white flour, 2 tablespoons of sugar, a little water (or milk) and a quantity of baking powder slightly more abundant than usual. Add fresh grapes and figs, ripe but not mushy, and mix everything with a small pinch of salt. Shape the dough into buns, sprinkle with flour and bake in a high oven as for bread. Since there is more baking powder than in the other corn bread, this one is lighter and crunchier. It used to be made as a treat for children on holidays.