Cornbread and More! November 20 2015
An Essential Flavor of the Season
As the weather cools, our thoughts (and inevitably our palettes) turn to comfort foods. That means soups, stews and chilies grace our tables with their comforting warmth against the winter chill. But every soup needs a bread to accompany it, and in the South that means cornbread! And what would Thanksgiving be without dressing and gravy?
A Taste of the Way it Was
Honestly, I didn't enjoy the stuff much as a child, and I'm sure the same criticisms often aimed at grits apply equally to cornmeal and cornbread mixes, and for the same reasons. For any large mill, delivering a really freshly milled cornmeal or cornbread mix to the shelves of stores was technically impossible. The mill had to decide whether to ship a de-germed (and inherently flavorless) cornmeal to the store that lacked flavor, or risk having their product go rancid on the store shelves.
This is where our product has a distinct advantage: it is whole grain. This not only means flavor, but naturally occurring nutrition. Before the advent of widespread wet mills, cornmeal wasn't expected to last very long: the old-timers knew it would go rancid. De-germed corn products were welcomed in the same way T.V. dinners were. The convenience seemed worth the trade at the time.
Our small-scale runs are milled to order, allowing us to encapsulate freshly milled flavor and ship it directly to you! It's just freshly-milled, stone-ground organic cornmeal. And nothing else!
A Few Ways to do it
I've made cornbread several ways, but the purists out there may say that the only way to do it is in a black skillet . I admit, that is a great way to do it! However, I have gotten some great use out of my muffin tin (well-greased and not pre-heated). I have also seen yogurt and sour cream used very effectively to create a moist cornbread. I have added creamed corn, jalapeno pimento cheese, and canned Serrano peppers to cornbread, all to satisfying effect. We won't even judge you if you decide to blend in some wheat flour. We like to play around in the kitchen!
So we are including a few links to our favorites (some of our own, and some we just really like. Click on the links below to get cooking.
Note: Coarse cornmeal is generally used for cornbread,but fine cornmeal makes a cornbread with a finer texture.
Click here for basic cornbread.
Click here for creamed corn cornbread.
Click here for a sweet, moist cornbread.
Click here for cornbread stuffing.
Click here for brown butter skillet cornbread.