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BCFA Benefit: Rosemary Cornbread

I’ve talked about my love for Castle Valley Mill flours before.  This recipe is one of theirs, which we paired with Flint Hill Farm yogurt and Lima Farm eggs for a tender, flavorful cornbread containing real corn, creamed fresh from None Such Farm corn.  Making them in mini muffin pans makes these a perfect snack for kids’ (or adults’) lunch boxes.

Castle Valley Mill Cornbread

1 ½ cups CVM stone ground cornmeal
½ cup CVM stone ground flour
1 Tablespoon baking powder
3 Tablespoons sugar
½ teaspoon salt
1 Tablespoon crushed dried rosemary OR leaves from 2 fresh rosemary sprigs, minced
½ cup milk
½ cup sour cream OR yogurt
2 Tablespoons melted butter
2 Tablespoons olive oil
2 large eggs, lightly beaten
1 cup creamed corn (to make fresh with 2 corn cobs – grate kernels off 1 and slice kernels off other; combine)

Preheat oven to 400º. Grease 8 inch square baking pan.
Combine dry ingredients in a bowl. Mix well with a fork.
In a separate bowl, combine remaining ingredients except the creamed corn.
Add wet mixture to dry, stirring with a wooden spoon until just combined. Stir in creamed corn.

Scrape batter into prepared pan and bake until the top of the bread is golden brown—about 45 minutes.


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