Easy Cornbread Recipe

Our cornbread recipe uses Cascade Ruby Gold flint corn that we grow at small acres. This variety of corn was bred in Corvallis, Oregon, specifically for the Pacific Northwest climate. The flavor is nutty and subtly sweet. It packs way more flavor and has more texture than processed cornmeal that you find at the store. It can be used for cornbread, johnny cakes, and polenta. The photo shows the raw kernels, ground cornmeal, and a johnny cake (pancake made with cornmeal) with a small bite taken out of it (someone couldn’t wait)! This skillet cornbread is great with a bowl of chili or on its own with honey or butter!

Nothing beats homemade cornbread fresh out of the oven! In this quick, easy cornbread recipe we use freshly ground cornmeal. We use a Corona brand manual grinder to make fresh cornmeal out of the dried corn kernels that we grown on the farm. The manual corn grinder helps you work up an appetite! Small Acres Farm CSA members get free, all-you-can-grind cornmeal at the Farm Pickup or Seattle Pickup locations! And don’t worry, if you don’t have access to our freshly ground cornmeal, the bagged stuff from the grocery store works great too!

Cornbread Ingredients

1 ¼ cups ground cornmeal
¾ cup all-purpose flour
2 ½ teaspoons baking powder
2 tablespoons sugar (add more or less to your liking)
¾ teaspoon salt
2 large eggs, beaten
3 tablespoons melted butter, vegetable oil, or bacon drippings (don't toss your bacon drippings; it's liquid gold!)
1 cup whole milk

Cornbread Instructions

Have all ingredients at room temperature.

Pre-head oven to 425F.

Grease 10-inch skillet or 8-inch square bread pan with butter, oil, or bacon drippings; place in oven until hot.

Whisk dry ingredients together in a large bowl.

Add remaining ingredients.

Pour batter into hot pan.

Cook about 15-20 minutes until nicely browned.

Serve the cornbread immediately. It's great with a bowl of chili or on its own with honey or butter!

Final Note

When using raw corn kernels, about one pound of kernels is equivalent to about 2.3 cups of kernels, which grinds down to about 3.5 cups of ground cornmeal, resulting in two loaves of cast-iron skillet cornbread. Ground cornmeal should be stored in the refrigerator (1 week) or freezer (1 month). Small Acres Farm CSA members get free, all-you-can-grind cornmeal at the Farm Pickup or Seattle Pickup locations!

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Email
info@smallacresfarm.com

Phone
360-543-8081

Address
3811 Hatley Rd, Everson, WA 98247