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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.