Homemade Corn Bread

Corn bread can trace its humble beginnings back to indigenous Indians, who would later introduce it to America’s earliest European settlers. A surge in corn bread’s popularity occurred during the Civil War era when corn was plentiful and cheap. Nowadays it endures as an iconic part of Southern cooking. Made with freshly milled yellow dent corn, which is high in flavor and nutrition, this corn bread is delicious; during the summer, when you can add sweet fresh corn, it becomes truly special.

corn-bread_0

corn bread

Ingredients

1 3/4 cups cornmeal
1/2 cup home-milled soft white wheat flour (http://ilonaoppenheim.com/home-milling/) or organic whole wheat pastry flour
1 1/2 cups buttermilk, (ideally raw or pasteurized and grass-fed)
1/2 cup milk, (ideally raw or pasteurized and grass-fed)
2 large pasture-raised eggs, beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2 ears fresh corn, kernels removed
1 tablespoon unsalted butter, plus more for the skillet, at room temperature

Directions

Combine the cornmeal, flour, and buttermilk in a large bowl. Cover with a large plate or towel and soak on the counter overnight.

Place a 10-inch cast-iron skillet or cake pan in a cold oven and preheat to 420°F.

Add the milk and eggs to the soaked flour and mix well with a large spoon.

Combine the baking powder, baking soda, and salt in a small bowl and add to the flour mixture. Mix well.

Heat a small skillet over medium-high heat. Once hot, coat with butter and add the corn kernels. Sauté for 2 minutes. Slightly mash the corn with a potato masher or the back of a fork and add it to the flour mixture.

Remove the pan from the oven and coat it with the 1 tablespoon butter. Pour the batter into the hot skillet and bake. After 30 minutes, check for doneness: a knife inserted into the center should come out clean and the top should be golden brown. Serve warm or at room temperature. Leftover corn bread can be kept covered at room temperature for up to 1 day, in the refrigerator for up to 5 days, or frozen for up to 2 months.

corn-bread-picnic-garden

 

Category: Breakfast, Grains
Share on
Twitter Facebook

Submit a comment