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Organic Cornbread
There’s nothing more satisfying than a cup of warm chili with a slice of rich cornbread on the side. Our coarse ground cornmeal makes a dense loaf that doesn’t crumble, and our recipe has never failed us. It’s so easy, you don’t need any special tools or mixers. Just a bowl and a spoon or fork. If you want to try something new, drizzle with local honey on top, or fold fresh kernels of corn, a can of green chiles, or berries into the batter.
Ingredients
- 1/2 Cup Fine Cornmeal
- 1/2 Cup Coarse Cornmeal
- 1 Cup Ultra-Fine Whole Wheat Pastry Flour
- 2 tbsp Aluminum-free Baking Powder
- 1 tbsp Organic Sugar
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 1 Cup Buttermilk
- 1 Egg
- 1/2 Cup Butter melted and cooled
Instructions
- Lightly grease a pie plate, 9x9 square pan, cake pan, or cast iron skillet.
- Preheat the oven to 350 degrees.
- Combine both corn meals, flour, baking powder, sugar, and salt in a mixing bowl. Stir to combine.
- In a separate bowl, mix baking soda with buttermilk.
- Add buttermilk mixture to dry ingredients, then stir to combine.
- Mix in eggs and melted butter, stirring until all dry ingredients are moistened.
- Pour batter into pan of choice and bake for 20-25 minutes, until golden brown on top.
- Cut into squares or triangles.
Tried this recipe?tag #sunriseflourmill
Today, I received my first order of flour and corn meal. Without hesitation, I looked up the recipe for corn bread from the Sunrise Flour Mill. It only took a few minutes to get it into the oven. Needless to say, it was delicious. My new plan is to make all our breads, cakes and pastries with Sunrise products.
I can say the same thing as Bea. My box arrived at 4 PM and we had cornbread at 6 PM. Only difference is, I substituted 2 ingredients and used only the coarse cornmeal and the Heritage Bread Blend Flour. It turned out perfect and tasted wonderful. I can’t wait to try the bread recipe. The flavors in these products is there, unlike my typical baking flour and other store purchases.
Love the taste even before it went into oven. Love these products. Absolutely a huge difference in flavors compared to supermarket products
made this recipe last night. It was horrible!
It was very dry & crumbly when I put into my skillet and came out the same way.
Taste was OK.
I followed the recipe EXACTLY except for using ghee instead of butter.
Recipe says “pour batter in to pan” mine didn’t pour. It glopped.
Did the recipe omit adding water?
This is an add-on to my rating of this cornbread.
The buttermilk that I used was very thick and that may have been the cause of the recipe failure.
I had bought a 16 oz container (only size available) to make the cornbread. The remaining 8 oz was used for a chicken dish and my wife pointed out the excessive thickness.
Will try recipe again with thinner buttermilk.
I will re-comment with my results.
As you know, clarified butter does not bake the same way as butter. Try using a high quality pasture raised butter such as Kerrygold. I’ve found no reason to clarify their butter as the quality is awesome.
Diane, generally agreed – except my wife has an allergy to milk solids. Not lactose, the usual allergy to milk. But for her, ghee is a great find.
And another wonderful use for it: microwave rue. A half cup of that good Sunrise flour, a half cup of really clear ghee, into the microwave for 2-3 minutes at 30 second intervals, and you have a toasty chestnut rue for the shrimp and grits. Yum!