Cornbread, it's what's for supper, breakfast, and lunch! Lately, I have been baking cornbread on a pretty regular basis. Maybe twice a week. This is partly because I haven't gotten into my bread baking routine, or my homemade corn tortilla making habits. Cornbread can go with just about anything! It makes a great breakfast with maple syrup or honey, it goes with soups, salads, or just as a dessert. I especially like making cornbread because we use our own homegrown corn to grind up into the cornmeal or flour.
Bob and I have been growing drying varieties of corn since we planted our first garden about five years ago. I think our first, and now favorite variety is the Bloody Butcher! The plants get up to twelve feet tall and the corn turns a magnificent dark red hue. We have also tried Black Aztec, Green Flint, and just some kind of plain heirloom type of yellow corn(the name eludes me).
It makes me feel rich in the fact that I can easily produce my own kind of flour for baking. Although hand cranking the flour mill does take a while, I feel it's worth it. The flour or meal is also a good item to have for trading in the future. Do remember to keep your cornmeal refrigerated or in the freezer after grinding. It will help it keep much longer.
Here is the recipe I have been using lately. It's an egg-less recipe because all our chickens are molting and have stopped laying eggs. You could substitute the milk for a vegan type of milk also.
Enjoy, Bob and I sure do!!
Egg-less Cornbread Recipe -Bake at 400 degrees for 24-30 minutes
1 1/2 cup milk -Mix dry ingredients together, then mix in wet ingredients. Pour into a greased
1 1/2 Tb. vinegar baking pan. You can omit the sugar or substitute it for a different sweetener.
1 cup cornmeal Enjoy!!!
1 cup flour
4 Tb. Sugar
3/4 tsp. salt
1 tsp. baking powder
1/2 tsp baking soda
2 Tb. coconut oil or I use grapeseed oil
What little is left of the blue cornbread. Warms your tummy on a cool fall day!
Born and raised in a small town, then moved back to the same small town. Jill of many trades and happy to be so.