Local Cornbread from Scratch: Part I

Jim Pellegrini of Muddy Dog Roasting Co. in Morrisville roasts coffee and cornmeal too! Jim shared this recipe for local cornbread, featuring local cornmeal, eggs and honey. Part II, coming Wednesday, details the stuffing for your Thanksgiving feast. You can read more about the cornbread and see additional photos from Jim at his blog, The Food Whisperer.

3 cups flour
3 cups roasted cornmeal
1 1/2 tsp salt
2 TBSP baking powder
3/4 cup oil
3 cups milk
6 TBSP honey
6 eggs

Preheat the oven to 400F.  Dump half the oil on one cookie sheet, the other half on a second sheet, and place them in the oven to warm while you make the batter.

Blend the dry ingredients well.  Mix the wet ingredients well.   Mix the dry ingredients and the wet ingredients well.  Remove the cooking sheets from the oven.  Swish the oil around to coat the sheet, then dump the excess into the batter and stir quickly to blend well (if you’re slow the hot oil will start to cook the batter, not the end of the world, right?).  Pour half the batter onto each cookie sheet and roughly level it with a spatula.  Pop both sheets in the oven.  Rotate the sheets and switch their positions about 10 minutes into baking.  Start checking for done at about 15 minutes (insert toothpick in thickest part, when it comes out clean, it’s done).  They should be ready in less than 20 minutes.

Allow to cool, then cut into 2″ pieces and put in a bowl, uncovered, to stale for of .


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