Tis nearing fall and I have my hands full with picking tomatoes and peppers. Sheesh, I only have 5 plants but my hands are full nonetheless. I’ve frozen some, fermented a ton, gave some away, and ate as many raw as possible.
This week I made chili with all those tomatoes and peppers – chili uses up much of both in one meal! Now, in our kitchen we doctor up our soups and chilis with cream, cheese, and breads.
Usually I’ll either make sourdough biscuits or bread but this time I thought to myself well why not the traditional cornbread with chili meal, Margo? I can’t remember the last time I made cornbread, so I did my normal of looking up some recipe online, eliminating the packaged or unnecessary ingredients and exchanged the remaining ingredients with real foods.
I was very pleased with what I came up with! It was soooo delicious! I’m now convince I’ve got to grow my own corn next year and make my own cornmeal. One thing at a time, Margo.
The cornmeal I bought is organic and locally grown and milled. The taste is drastically different than anything you buy packaged in the store.
I believe we will be making a lot more cornbread in the future with this recipe!
Homestead Style Cornbread Recipe
2 1/2 cups corn meal
1 tsp. baking soda
1 tsp. baking powder
1 tbsp. salt
1 1/2 cup whole milk
1/2 cup homemade bone broth
3 ounces melted butter
1 pasture-raised egg
Preheat oven to 425 degrees
Mix all dry ingredients together
Beat egg with 1/2 cup milk
Add all remaining ingredients and mix well
Butter your cooking pan
Cook at 425 for 15 – 25 minutes
You may also use milk as a substitute for bone broth. This make for a thicker cornbread.