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Home Milled Cornbread
This simple and delicious cornbread recipe uses fresh-milled pima club soft white wheat from Ramona American Indian Farms in Arizona and heirloom yellow mushito corn from the highlands of Michoácan, Mexico. The batter takes minutes to mix up and the corn bread stays fresh for days.
Yellow mushito corn has a bright color, fluffy texture, and notes of cheese rind in its flavor; while pima club wheat has a soft wheat flavor and tender texture. You can, of course, make corn and wheat substitutions, but this is quite a delicious combination and full of whole grain goodness. I included a video of the batter being stirred below so if you don’t have a grain mill or want to substitute different corn and wheat flour you can have a target consistency to aim at by using more or less liquid.
Variations
I make the cornbread with light olive oil, but you can also use melted butter or another oil. If you want to give the batter some sourdough leavening, replace equal parts of some of the flour and milk with sourdough starter and reserve the baking powder until after you’ve fermented the cornbread batter for a desired timeframe. Mix in the baking powder just before you pour the batter into the baking pan, similar to Eric’s sourdough waffles and pancakes recipe. You can bake this cornbread in an 8″ square pan, 9″ round pan, or as muffins. For the latter, adjust the bake time down to about 15 minutes.
Here’s a quick video clip to show you the desired batter consistency in case you use different corn or wheat flours that absorb more or less liquid.
Home Milled Cornbread
This fresh-milled whole grain cornbread uses heirloom mushito corn and pima club soft white wheat for deep and delicious flavors and a wonderful soft texture.
Ingredients
Instructions
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Home Milled Cornbread