I started eating more cornbread when I found out I had a wheat allergy. I love a light, fluffy loaf of bread but there is something rich and filling about old fashioned cornbread.
We buy our corn meal from Greenway Farm where it is organically grown and open pollinated.
To make easy cornbread:
Grease a medium cast iron skillet with butter (or lard, coconut oil or bacon grease). Then mix the following ingredients:
-2 cups corn meal
-2 tsp baking powder
-1 tsp salt
Stir these together. In another small bowl, whip together:
-2 tbls melted real butter
-1 cup water
-1/2 cup milk (we use full cream grass fed milk)
Whisk these in to dry ingredients and then pour in skillet and bake at 450 degrees for 20 minutes.
Sometimes I add extras in for fun like cheese, jalapeño peppers, or cracklins!
To order Greenway Farm grits and cornmeal, visit http://www.foodfreedom.me