Heirloom Cornmeal Bread
Recipe by Chef. Sharon Dubuc of Black Thorn Farm and Kitchen
"Thank you for the opportunity to share this recipe! I spent many years getting it just right and I really think its a strong version of a hearty cornbread that shows the flavor of the Barkley's Mill Cornmeal very nicely!" - Sharon.
1 cup all-purpose flour
1 tablespoon baking powder, slightly heaping
½ teaspoon salt
2-4 tablespoons sugar (cook’s choice for sweetness!)
5 large eggs
1 ½ cups whole milk
1/3 cup plain whole milk Greek yogurt
6 tablespoons of butter, separated (if using unsalted butter, make your ½ teaspoon of salt slightly heaping)
- Preheat oven to 425 degrees.
- Place an empty 10" cast iron skillet in the warming oven and let the oven and skillet come up to temperature for at least 25 minutes to ensure the skillet is good and hot.
- In a small sauté pan or pot, melt 5 tablespoons of your butter on the stovetop.
- Combine your dry ingredients in a bowl and mix up well.
- In a separate bowl, combine your wet ingredients, except for the butter, and whisk up well.
- Pour the wet ingredients into the dry ingredients.
- Add the melted butter and whisk up until just mixed.
- Carefully pull the hot skillet out of the oven and place 1 tablespoon of butter in it. It will sizzle! Swirl it around the bottom and sides to coat the skillet.
- Immediately pour in the batter.
- Place back in the oven and bake for 20 minutes.
- Rotate the skillet around.
- Bake for about another 10 minutes.
- Using a toothpick or clean knife, test the cornbread and ensure the middle is cooked through – it should come out pretty clean but could have a teensy bit of crumbs stuck to it.
Before you cut, give the cornbread about 10 minutes when it’s first out of the oven to cool and set.
Leftovers are especially good fried up in a pan with some butter or bacon grease! The warmth will open up all the flavors and soften the bread again.