With several high quality corn farmers in my area, I have become a big fan of utilizing this traditional resource in my culinary repertoire. One special variety found just down the road for me is Abanaki Flint corn which is grown with lots of love from my friends Adam and Johanna over at Songbird Farm. This musical duo also grow organic vegetables, buckwheat, and heritage wheat. A few falls ago, I happily donated my time to help out with a day of harvesting corn, which was quite special to get my hands in the process of creating the ingredients I purchase, cook, and serve.
The recipe is quite simple to prepare and cooks best in a well seasoned cast iron pan. If you want to further the traditional feel of this recipe, process the cornmeal in lime water, which helps to free up vitamin B3. You can read more about that here. Also, the flour can be soaked in the buttermilk or yogurt overnight. I find these extra steps yield a fluffier texture and can be more nutritious and easier to digest.
Cornbread is so good on its but a good size portion of quality butter is essential!
- 6 tablespoons unsalted butter
- 1 cup cornmeal
- 3/4 cup flour (warthog wheat, spelt, buckwheat, or rye)
- 1 tablespoons maple syrup or unrefined cane sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs from happy hens
- 1 1/2 cups buttermilk, yogurt, or kefir
- Preheat the oven to 350° F
- If using whole corn kernels, grind in a high speed blender or grain mill.
- Next, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the eggs and the buttermilk. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots. Melt the butter, even brown it a little bit, then stir it into the batter.
- Heat a 8-10 inch diameter cast iron pan over medium-high heat. Add a few tablespoons of fat, then once hot, pour in the batter.
- Allow the batter to set in the pan before transferring to the oven.
- Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.