Sunday, November 24, 2013

Real Corn Bread!

Not long ago, my husband and I went camping at Spring Mill State Park, near Mitchell, Indiana.  We had a very nice time.  We visited the Pioneer Village one of the days we were there, and went to tour the old grist mill.  They get dried corn (non-GMO!) and grind it to sell.  I bought 12 pounds.  :)  Today I was hungry for something simple to eat, so I invented a new (to me, at least) cornbread recipe.  Here it is!

Real Corn Bread

Preheat oven to 425 and grease a square baking dish.

2 cups corn meal
5 teaspoons baking powder
1 teaspoon salt

In a smaller bowl, mix together:

7/8 cup whole milk
2 egg yolks (reserve the whites, as you will use them shortly)
1/4 cup melted butter

In a small bowl, beat the egg whites until stiff.

Now, pour the liquid into the dry ingredients, mix well, then fold in the beaten egg whites until fairly well combined.  Pour the batter into the prepared pan.

Bake for approximately 25 minutes.  Check after 20 minutes by touching the center of the corn bread.  It should spring back, not still be liquid inside. 

When it's done, remove from the oven and allow to cool for a few minutes before serving.  Serve with plenty of butter!

Simple, satisfying, gluten - free (if you care about that).  Yes.  This is a keeper!


  1. Replies
    1. Me too. I think it's one of my ultimate comfort foods. :)


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