Quick Fresh Milled Cornbread, Just Like Grandma Made
Enjoy the comforting taste of homemade cornbread with this quick and easy recipe. Made with fresh milled cornmeal and whole grain flour, this moist and flavorful cornbread is a tribute to Grandma’s kitchen. Perfect for any occasion, from family dinners to cozy gatherings
Ingredients
- 220 g Popping corn 1 cup (the is before milling!)
- 110 g Soft white wheat 1/2 cup + 1 Tbsp (this is before milling!)
- 2 Tsp Baking powder
- 1/2 Tsp Baking soda
- 7 g Salt 1 & 1/3 Tsp
- 3 Tbsp Sugar 42g (or sugar)
- 1 16oz Can of cream style corn
- 1/2 Cup Butter 113g
- 1 Cup Sour cream (or 2/3 cup buttermilk or Kefir)
- 3 Eggs 150g (Beaten)
Instructions
- Mill your popping corn and soft white wheat. Combine the milled flour into a mixing bowl.
- To the milled grain, add the dry ingredients. Baking powder, baking soda, salt, and sugar. If using honey in place of sugar, add that in with the wet ingredients in the next step.
- Add the wet ingredients to the flour mixture. Sour cream (or buttermilk), eggs, creamed corn, and melted butter. If using honey in place of sugar, add that in now as well.
- Allow to rest for 15 minutes while the oven preheats to 400° with the cast iron pan inside. After the pan has been preheating for 12 minutes, add 3 Tbsp of butter to the cast iron pan and allow it to melt in the oven for 3 minutes.
- Pour batter into hot skillet. With a rubber spatula or the back of a spoon, gently spread the batter evenly in the skillet.
- Bake for 20 minutes or until the internal temperature reaches 200° F. Enjoy!
Video
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