1 cup boiling water
2 tablespoons milk
2 tablespoons dry bread crumbs
2 teaspoons salt
1 cup whole wheat flour
1/2 cup unsalted butter
1/2 cup dark flaked wheat cereal
2 teaspoons baking powder
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 cup sour cream
1/2 cup butter
1 pound cured pork
5 bay leaves
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
In a large bowl, stir together the boiling water and milk. In a large bowl, mix together the whole wheat flour, 1/2 cup butter, 1 cup dark wheat flour, salt and melted butter; stir into the flour mixture, and set aside
Sift together the whole wheat flour mixture, 1/2 cup dry bread crumbs, and 1/2 teaspoon salt. Add all at once to the flour mixture, mixing well. Mix in the entire wheat flour mixture, 1 cup at a time, then the sifted dry ingredients. Stir until well mixed. Pour the batter evenly into the prepared pan, just be careful not to cause the bread to broken up.
Bake in preheated oven for 80 to 85 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
To Make The Paste: In a large bowl, dissolve all but six teaspoons of the milk in hot water.
Stir together the 1/2 cup butter, 1/2 cup wheat flour and all remaining 1 teaspoon salt. Beat well, then stir in the sake. Pour into baking dish and bake in preheated oven for 35 minutes, or until a knife inserted comes out clean. Spread mix on top of cornbread, sprinkle with garlic, and bake an additional 5 minutes, until golden brown and thick.
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