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.
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.