1/2 cup all-purpose flour
3/4 cup dark cornmeal
1 tablespoon white sugar
1 teaspoon baking soda
1 1/2 teaspoons salt
2 eggs
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 pounds confectioners' sugar
3/4 cup unsalted butter
2 tablespoons hot water
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large skillet. Tear bread into large pieces; add to skillet, toss to coat.
In bowl, combine flour, cornmeal, cinnamon, nutmeg and 2 teaspoons salt. Stir egg yolk partially into flour mixture, stirring well to combine. Whisk egg/flour mixture, sugar/baking soda mixture and salt/nutmeg/2 teaspoons of nutmeg.
Drop about half of dough by heaping tablespoons onto greased baking sheet, edges of dough covered. Bake 20 to 25 minutes or until lightly browned; let cool.
Divide dough in half; like a loaf, stretch one half lengthwise into a loaf like loaf. Spread butter/hot water mixture on the loaf like a bowl; press on the two loaf halves. Brush with melted confectioners' sugar.
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