I never really liked corn bread. It always was dry, bland, and not too thrilling. Sure, I could choke down a piece with chili, but if there wasn't any I didn't miss it. Well, I have found a recipe that is out of this world! So much so that I try and plan on making chili - or some kind of bean soup - at least once a week... just for an excuse to make this lovely marvel! There are a couple of secrets that make this corn bread oh, so yummy! The first is starting with freshly milled corn meal and flour. The second is a cast iron pan. Here is the recipe:
Mix:
2 c Cornmeal (start with 1 1/4 c (or 1/2#) dried corn. This yields 2 c meal)
3/4 c Whole Wheat Flour (1/2 c Wheat Berries)
1/2 c Rapadura (or Sucanat or Sugar)
1/2 c Salt
1 t Bkng Soda
Add:
1 Egg
1 c Milk
1/2 c Butter, melted
Pour into cast iron pan.
Bake @ 350 for 30-40 min.
Enjoy!!
Licia, you have to try bloody butcher corn, too. This corn is red and makes WONDERFUL corn bread. If you are ever in the area, I can give you some dry corn to grind. Your recipe sounds great!
ReplyDeleteI did forget to mention that you make fabulous corn bread, Brenda. Your corn bread is the only reason I attempted to make my own out of the fresh ground stuff!
ReplyDeleteActually, Licia, your recipe sounds better than the one I have. I first had cornbread made from bloody butcher (it's a red corn)at a friend of ours and Dave loved it, so he grew some the next year. It has a different flavor than the yellow. You will have to add that to your beautiful gardens next year. =) Now if you could give me advice on wild eatable plants.........
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