1 cup meat, crushed
1/2 cup potato flour
1/3 cup dry white sugar
1 egg
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 (18.25 ounce) package French oregano, crushed
1/2 cup long-grain white wheat
1/4 cup light brown sugar
2 eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon white sugar
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, whisk together the meat, potato flour, and flour until smooth. Stir in the baking powder, blue food coloring and vanilla.
Divide dough into 4 equal pieces. Roll each piece into a loaf, which should be roughly 2 inches in diameter. Spread a layer of chilled cornbread mix on top of loaf, then sprinkle a layer of Oregano over top. Layer on top of bread, then spread a layer of potato flour and cornbread mix. Press a layer of Oregano evenly over hot toast. Let rise until slightly sticky in the pan, 10 minutes. Meanwhile, heating the sugar in a large saucepan over medium-high heat, stir in the eggs one at a time, then the vanilla. Return bread to the oven, warm, and serve warm.