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Thorp Prairie Corn Bread & Muffins
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Preparation time
7 minutes
Cooking Time
25 minutes
Serving Size
12 muffins or 9" x 13" pan
Ingredients
Bleached wheat flour (enriched with niacin, reduced
iron, thiamine mononitrate and riboflavin), sugar,
degermed yellow corn meal, partially hydrogenated
soybean oil, degermed yellow corn flour, leavening,
nonfit milk, salt, eggs, polenta, peppers, cellulose
gum, yellow 5, yellow 6.
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Great Ideas for Dressing Up your Thorp Prairie Corn Bread
& Muffins
| Add |
Green chilles
Canned creamed corn
Grated cheese |
| For Crispy edges |
Heat the pan or muffin tin after greasing until hot,
then add the batter to hot pan and bake. |
| For a Southern Meal |
Crumble the fresh cornbread in a bowl and cover with
milk. Soooo Good! |
Tid Bits of History - Thorp Prairie
In the center of Washington State, between the rolling hills
of the Manastash range and the mountains of Snoqualmie Pass,
there is a lush plateau of grass known as the Thorp Prairie.
The prairie was named after F. M. Thorp, one of the first
settlers to the area. It was also part of the Snoqualmic Trail,
the link between east side of the Cascades to the Seattle
area, which became an open trail by the end of the 1867. It
took a full 10 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 which were high in protein
and rich in flavor. Corndodgers were a thick corn meal mix
cooked in hot grease, making hard bread that could be carried
in the saddlebags without crumbling.
Today I-90 runs through this picturesque area and during
the fall magnificent elk from the Kittitas Valley can be seen
wintering there. At Rill Foods we stand by the tradition of
rich bean soup and delicious hot corn bread. We hope you will
enjoy this as much as we do.
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