Our Organic Whole Grain Cornbread Mix bakes into a tender crumb with rich character, golden brown and beautiful as it is delicious. Featuring our flavorful, vibrant Open Pollinated Yellow Flint Corn, a variety for which we have been hand-selecting seed on our land for over a decade.
Instructions:
Preheat oven to 350°F. Grease a 9 or 10-inch cast iron or cake pan and set aside. Melt 11 Tbsp unsalted butter and let cool.
In a medium bowl, whisk together the dry mix ingredients. In a separate bowl, whisk together 3 room temperature eggs, 2 cups buttermilk, and cooled butter until well combined.
Make a well in the center of the dry ingredients and pour in half of the liquid mixture. Stir until just combined, then add the remaining liquid mixture and continue stirring until the batter is fully incorporated.
Pour the batter into the prepared pan and spread it evenly. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Best enjoyed fresh, or wrapped tightly in foil and stored at room temperature for 1-2 days.
Pro tips:
Melt your butter on the stovetop in the cast iron pan. Swirl the melted butter to coat the pan, then add to your wet ingredients.
No buttermilk? Substitute whole milk with a few tablespoons of yogurt or sourdough discard, or a teaspoon of lemon juice stirred in.
Toast a slice of day old cornbread, split, top with a fried egg or two and drizzle with hot sauce or maple syrup.
Ingredients: Organic Whole Grain Yellow Cornmeal, Organic Whole Wheat All Purpose Flour, Organic cane sugar, baking powder (cornstarch, baking soda, monocalcium phosphate), baking soda, salt.
Our Organic Whole Grain Cornbread Mix bakes into a tender crumb with rich character, golden brown and beautiful as it is delicious. Featuring our flavorful, vibrant Open Pollinated Yellow Flint Corn, a variety for which we have been hand-selecting seed on our land for over a decade.
Instructions:
Preheat oven to 350°F. Grease a 9 or 10-inch cast iron or cake pan and set aside. Melt 11 Tbsp unsalted butter and let cool.
In a medium bowl, whisk together the dry mix ingredients. In a separate bowl, whisk together 3 room temperature eggs, 2 cups buttermilk, and cooled butter until well combined.
Make a well in the center of the dry ingredients and pour in half of the liquid mixture. Stir until just combined, then add the remaining liquid mixture and continue stirring until the batter is fully incorporated.
Pour the batter into the prepared pan and spread it evenly. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Best enjoyed fresh, or wrapped tightly in foil and stored at room temperature for 1-2 days.
Pro tips:
Melt your butter on the stovetop in the cast iron pan. Swirl the melted butter to coat the pan, then add to your wet ingredients.
No buttermilk? Substitute whole milk with a few tablespoons of yogurt or sourdough discard, or a teaspoon of lemon juice stirred in.
Toast a slice of day old cornbread, split, top with a fried egg or two and drizzle with hot sauce or maple syrup.
Ingredients: Organic Whole Grain Yellow Cornmeal, Organic Whole Wheat All Purpose Flour, Organic cane sugar, baking powder (cornstarch, baking soda, monocalcium phosphate), baking soda, salt.
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