There’s a simple truth in cooking: the fresher the ingredients, the better the taste. And when it comes to grains, milling them at home ensures unparalleled freshness and purity.
Plus, you have complete control over what goes into your recipes, avoiding the additives and preservatives often found in store-bought mixes.
Freshly milled corn brings a whole extra dimension to your baking endeavors. Not only does it retain its natural oils and nutrients, but it also imparts a rich, sweet flavor and a satisfying texture to your creations.
To showcase the magic of freshly milled corn, I’m thrilled to share a delightful cornbread recipe with you.
Crafted by my dear friend Sue Becker, this recipe is a testament to the joy of homemade goodness and the simplicity of wholesome ingredients.
Best Freshly Milled Cornbread Ever
Ingredients
Dry Ingredients
- ¾ cup Whole Wheat Flour freshly milled, hard white or soft
- ¾ cup Corn Meal freshly milled
- ¾ teaspoon Salt Redmonds
- 2 ½ teaspoons Baking Powder
Wet Ingredients
- ¾ cup Milk of choice, dairy or nut
- 2 tablespoons Honey raw
- 1 Egg farm raised
- 3 tablespoons Butter melted, organic
Instructions
- Preheat oven to 425℉.
- Combine dry ingredients.
- Add wet ingredients.
- Mix well.
- Bake in a 10 inch greased pan for 25 minutes.
Notes
This recipe is exactly written from the collection of Sue Becker, Bread Beckers. Please check out all their resources for great milling finds. Breadbeckers.com
Nutrition
With this recipe, you can savor the goodness of homemade cornbread without any of the unwanted additives. Embrace the joy of milling your own grains and elevate your baking to new heights of flavor and nutrition.
I hope you’ll join me on this delicious journey of wholesome cooking. Until next time, happy baking!
