Saturday, August 9, 2014

East Fork Farm Gristmill Cornbread

As if they didn't have enough projects going, East Fork Farm has restored an antique mill and crafted a fresh mill house to go along with it. Powered by their spring fed creek, the mill is up and running, grinding locally grown corn into grits and flour. Tonight we sampled the handiwork:

East Fork Farm Gristmill Cornbread:

*1/2 cup East Fork Farm Grits
*1/2 cup East Fork Farm corn flour
*1 cup quality all purpose flour
*1 T. aluminum free baking powder
*1 tsp. sea salt
*1 large egg
*5 T. unsalted butter
*1 cup buttermilk, well shaken
*1/2 cup raw honey
*1 cup fresh corn kernels

Preheat oven to 400.
Place butter in a 9-10'' cast iron skillet and put in the oven.
Meanwhile, in a medium mixing bowl, mix together dry ingredients.
Remove skillet from oven and pour melted butter into a separate bowl. Add egg, butter, buttermilk and honey to melted butter. Whisk. Blend wet ingredients into dry ingredients just until combined. Stir in corn kernels.
Pour batter into skillet and bake until completely golden. Serve with ample salted butter.