Corn

The old corn crib experienced quite a resurrection over the last year (transformation photos to come in another post).  It’s now the home for milling our own brand of Bright Prairies cornmeal, and I’m eager to get my hands in the dirt to pick up where we left off planting and landscaping.  But, alas, Spring hasn’t quite sprung, and warm earth is yet to be, so this weekend I’ll be reaching into a warm oven to appreciate the bounty of the prairie.

My mom learned to roller-skate upstairs in the old corn crib granary.  This is her cornbread recipe.

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Mom's Floriani Cornbread

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Servings

MetricUS Imperial

Ingredients

Combine:

• 2 well-beaten eggs
• 1 cup milk
• 1/4 cup canola oil (or other vegetable oil)

Add:

• 1/2 teaspoon Salt
• 3 teaspoons Baking Powder
• 2 Tablespoons Sugar
• 3/4 cup BRIGHT PRAIRIES Floriani Flint Cornmeal
• 1 cup Flour

Servings MetricUS Imperial Ingredients Combine: 2 well-beaten eggs 1 cup milk 1/4 cup canola oil (or other vegetable oil) Add: 1/2 teaspoon Salt 3 teaspoons Baking Powder 2 Tablespoons Sugar 3/4 cup BRIGHT PRAIRIES Floriani Flint Cornmeal 1 cup Flour

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. WHISK together and bake in a greased 8 in x 8 in pan at 400F for 20 minutes.

   

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