Today I'm going to share with you one of my favourite cornbread recipes. I originally got the recipe from Sue Becker's Book, The Essential Home-Ground Flour Book: Learn Complete Milling and Baking Techniques, Includes 100 Delicious Recipes.
There is nothing quite like a slice of fresh homemade cornbread to pair with your favourite soup. This recipe will tantalize your taste buds and leave you craving more. But before we get into the mouthwatering details, let's take a moment to appreciate the journey of our ingredients.
At the heart of this cornbread recipe lies our very own homegrown, 'painted corn.' We sourced the seeds from Baker Creek Seeds, known for its exceptional selection of unique crops. Then we (im)patiently watched it grow until it was ready for harvest. After drying the ears, we removed each kernel by hand, ensuring the highest quality and flavour, along with the experience for the kids to enjoy the entire process, seed to table!
To transform our freshly harvested corn into the fine flour used in our cornbread, we relied on the remarkable Komo Fidibus XL milling machine. This powerful tool effortlessly grinds the kernels between two coundrum ceramic stones into a smooth and velvety texture, enhancing the overall taste and texture of the final product. Not to mention the smell! Have you ever smelled freshly milled corn flour before? It is delightful! (Find more information about this extraordinary mill here)
This particular cornbread recipe is so much fun to make because we’re able to use so many of our own homemade and homegrown ingredients. Fresh buttermilk sourced from our dairy cow, the most delectable golden yellow butter (thanks to the abundance of beta-carotene found in the fresh green grass), and eggs straight from our hens! Every bite of cornbread is filled with the goodness of farm-fresh ingredients and honestly, I think that makes it taste even better.
Now, depending on what colour your corn is, it may change the colour of your cornbread as well. In our case, the true beauty of our cornbread does not lie in its appearance; it actually resembles something you'd find in a child's mud kitchen. But not to worry! It is a humble reminder that appearances can be deceiving, and not all food is Instagram-perfect! The real magic lies within the combination of well-grown, well-cared-for, and, most of all - fresh, whole ingredients.
I am so excited to share this recipe with you as it's truly become one of my favourites. We will also soon be launching soft white wheat available for purchase on our website, which will be a fantastic addition to your pantry for all of those quick-bread recipes you’re wanting to try! Stay tuned for more information on that, and get ready to savour the rich flavours, embrace the rustic charm of homemade goodness, and delight in every delicious bite. Make some magic happen in your kitchen with a little homemade cornbread!
- Add butter to skillet. Place skillet in oven to preheat and melt butter.
- Meanwhile, in a large bowl, whisk together wheat flour, corn flour, baking powder, baking soda, and salt. Make a well in the center. Set aside.
- In another bowl, whisk together eggs, buttermilk, and sugar. Add all at once to flour mixture and stir just until combined. Add melted butter from skillet, leaving about 1 tbsp in pan. Stir batter until just combined. Immediately pour into hot skillet. Bake in preheated oven for 20 to 25 minutes, until golden brown.
To make this cornbread gluten-free: substitute 2 cups corn flour or cornmeal for the combination of wheat flour and corn flour.