Coree’s thinking about…
cornbread. It’s a good time of year for cornbread. It’s such a satisfying quick fix for a meal. We had a good crop of field corn last year and I’m really playing with it now.
Here’s my favorite recipe so far. All Corn Skillet Bread
Put a large skillet (size 10 I think) with a heaping TBsp of lard, coconut oil, or butter – in a HOT oven (450) to heat up while you’re working.
Combine dry ingredients:
3 cups cornmeal, 1 1/2 tsp baking soda, 1 1/2 tsp salt
Combine wet ingredients separately:
3 cups sour milk or yogurt/water, 3 eggs, a good sized dollop of honey or sorghum.
Combine wet and dry thoroughly. Take the hot skillet from the oven, pour in the batter and enjoy the sizzly sound. Bake for 25 minutes or so. Enjoy.
What’s your favorite?
Coree, sounds like your cornbread recipe is almost identical to the one I use. (I modified the original recipe that I use to all corn, no wheat flour added, since this suits our family’s needs best.) But currently, we are not using our own meal… we didn’t grow field corn last year at all, and the year before that was a flop. But this year, (you know, this year when everything is perfect…) we are planning to get back into field corn again. It’s just so nice to have around! I would love some of your fabulous seed, if you have some to spare?
We just got our sweet corn planted, so that’s where my brain is right now! Just think about it… grilled sweet corn with a touch of fresh salsa! I can hardly wait! Or some fresh sweet corn kernels added to your cornbread recipe. Oh, man! I’m an Indiana girl at heart, so a love of corn runs pretty deep! Sweet or field, what an a-maizing crop (har, har, har…)
Robin is thinking goodness Cher, you just completed your first harvest of the season, i know right now you are currently readying yourself for the big trip to Nashville and you have a sense of humor…what a woman!
corn bread, corn meal, field corn, oh yes the time is now. my one addition to the corn bread talk is we grind as you go on the corn meal. lucky enough to have been gifted a table top stone mill, we are able to grind the corn fresh and i feel that adds a layer of flavor and goodness that can’t be beat. the key to great corn bread, as coree mentions, is the hot pan, so you can really grind the meal while you give that skillet a good long heating. our farm corn is the red bloody butcher, so the corn bread comes out this delightful purple color, a mix of the red corn and farm fresh eggs with their deep almost orange color, truly a sight to behold.