Stone Ground Yellow Corn Bread Recipe
Kernels of sweet corn, jalapeño and herbs in coarse ground batter, baked in cast iron skillets, served warm right out of the oven with maple butter.
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Ingredients
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Cornbread Ingredients
Method
Cornbread Directions
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C). Place your cast iron skillets inside to heat up.
- 2
Prepare the Dry Ingredients
In a large bowl, combine the stone ground yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt. Mix well until all dry ingredients are evenly incorporated.
- 3
Prepare the Wet Ingredients
In a separate bowl, whisk together the milk and eggs until well combined. Melt the unsalted butter and add it to the milk and egg mixture. Stir until fully integrated.
- 4
Prepare the Jalapeño and Herbs
Finely chop the jalapeño pepper, removing seeds for less heat if desired. Chop the fresh herbs of your choice.
- 5
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Gently fold in the chopped jalapeño and fresh herbs.
- 6
Bake the Cornbread
Carefully remove the hot cast iron skillets from the oven. Divide the batter evenly between the skillets. Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- 7
Prepare the Maple Butter
While the cornbread is baking, combine softened butter with maple syrup in a small bowl. Mix until smooth and creamy.
- 8
Serve
Once the cornbread is done, remove from the oven and let it cool slightly. Serve warm with the maple butter on the side.