Corn Bread from the Grist Mill

 

cornbread done right
should be crispy on the bottom

Everyone has their favorite cornbread recipe. The one I like the most takes me back in time to a place we used to visit from time to time. While there, Dad would buy freshly ground cornmeal and other grains. Then we would go across the street (which was, back then, a dirt road) and get some homemade ice cream. The ice cream was so fresh, the original owners of its cream were still going moo in the pasture behind the shop! I was always fascinated- and still am- by grist mills. 

There's quite a science to their operation and we should all be ashamed that we think we are so much farther advanced than prior generations! Anyway, this is my recipe based on old-time approaches to baking with fresh and coarse ingredients that help digestion.

• 1 c cornmeal
• 1/4 c coarse ground corn (or course grind grits if you like)
• 1/3 c all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 c milk
• 1 beaten egg
• 3 tbsp oil
• 1 tsp sugar- optional

1. Place greased skillet in a 450-degree oven.
2. Then combine dry ingredients;
3. combine wet ingredients;
4. and combine wet to dry and loosely stir.
5. Don't worry about lumps.
6. Bake at 450 degrees for 20-25 minutes or until done in the middle.
7. You don't want it overcooked!

Now the secret is to have a SCREAMING hot pan BEFORE you put the mixture in. So wait to mix everything while the skillet is heating. If it doesn't sizzle and pop a little, you didn't get it hot enough. Wait longer the next time!

I don't care what anyone says, PIE ARE ROUND and CORNBREAD ARE SQUARE is a cute joke but its simply not worth changing gastronomic tradition over. USE A

ROUND CAST IRON SKILLET, DOGGONE IT!