In honor of the holidays, and to give you a real taste of the farm, we’ve decided to share a few of our favorite recipes with you. You’re likely to find some of these dishes featured on our menus, depending on the season, but until we can invite you all down as our guests, we’ve decided to post a few of them here on our blog.
Next up: cornbread, made with our very own Jimmy Red cornmeal.
1 cup milk
1/4 cup stick margarine or butter, melted
1 large egg
1 1/4 cups yellow, white, blue or pink (that’s our preference) cornmeal
1 cup all-purpose flour*
1 tablespoon baking powder
1/2 teaspoon salt
*NOTE: You probably already know this, but if you use self-rising flour instead of all purpose, just omit the baking powder and salt from the recipe.
NOTE: Some people like to add a 1/2 cup sugar to this recipe, but we prefer it without.
Preheat oven to 400°F then grease bottom and sides of a round (9″ X 1 1/2″) or square (8″ X 8″ X 2″) baking pan with shortening. Beat together the milk, margarine or butter, and egg in a large mixing bowl. Stir in remaining ingredients all at once, just until the flour is moistened. The batter will be lumpy. Pour it into your greased pan and bake for 25 minutes. To check if it is done, stick a toothpick in it; if the toothpick comes out clean, it’s ready to take out of the oven.
For cornbread muffins, as in the photo, just pour the batter into 12 geased medium muffin cups instead and fill each about 3/4 full.