Friday, November 30, 2012


Photo credit
Cornbread.  Who would have thought something that seems so simple could be so difficult?  Too dry.  Too sweet.  Not sweet enough.  Too bready.  Too grainy.  You know what I mean?

Well, I got the inspiration for this recipe from the booklet that was included in my Nutrimill grain mill.  That recipe was almost perfect, but made such a huge amount.  So with a little finessing, this has become my go-to recipe for cornbread.

One more thing.  Cornmeal can go rancid very quickly.  As a matter of fact, most of the cornmeal sold in grocery stores already is rancid when you place it in your cart.  So if you are blessed to have a grain mill capable of grinding popcorn, because that's what cornmeal is made from, you can have wonderful tasting cornbread every time.  And be sure to store your leftover freshly ground cornmeal in the freezer to keep it from turning into the yucky stuff.
  • 3/4 freshly ground cornmeal
  • 1-1/4 C raw milk
  • 1 C sprouted soft whole wheat flour
  • 1-1/2 t baking powder
  • 1/2 t sea salt
  • 1/4 C honey
  •  1 pastured egg
  • 1/4 C gently warmed expeller-pressed coconut oil
  1. Preheat oven to 400 degrees.
  2. Combine cornmeal and milk.  Let stand for 10 minutes.
  3. In mixing bowl , sift together remaining dry ingredients.  Add cornmeal mixture, honey, and egg to dry ingredients.  Begin to mix  while adding warmed coconut oil in a thin stream, stirring while pouring.  (This helps to keep the coconut oil from hardening into chunks in your other ingredients.)  Continue to stir for 5 minutes.  (You may want to use your stand mixer for this.)
  4. Pour batter into greased 9x9 pan.
  5. Bake for 20-30 minutes, or until a toothpick inserted in the middle comes out clean

No comments:

Post a Comment