Another old-timey recipe: corn bread, dated 1921. I used freshly-milled cornmeal, which gave it a very earthy flavor. I’m nearing the end of my bag of Azure Farm Organic Whole Corn, and I’m realizing that it consistently has this earthy rather than sweet flavor. I’m interested in researching my options here to see if there are other slightly different flavors of corn that can be milled in my grain mill.
This corn bread baked a little strangely, with the middle puffed up and the edges short. It was a bit surprising, but didn’t affect the taste or texture.
Unsurprisingly, it’s fantastic slightly warm with butter and honey.
One of my favorite characteristics of this recipe is that the bread isn’t as crumbly as those I’ve made in the past. It’s more tender and moist, making it easier to eat.
I froze most of mine because in the past we haven’t been able to eat corn bread fast enough before it goes bad. Looking forward to enjoying a piece with bean burritos this weekend.
Whole Wheat Corn Bread
Adapted from Mammy’s Corn Bread in The Farmer’s Wife Comfort Food Cookbook
- 1 cup freshly-milled cornmeal (ground fine)
- 1 cup freshly-milled hard white wheat flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon shortening
- 2 cups milk
- 1 egg, well beaten
- Preheat oven to 400°. Prepare an 8- by 8-inch pan with nonstick spray.
- In a medium bowl whisk together the cornmeal, flour, sugar, baking soda, and salt. Work the shortening into the dry ingredients (I use my fingers).
- Stir in the milk, then the egg.
- Pour the batter into the pan and bake for 25 to 30 minutes, or until set. Cool a bit, then cut into slices.