Skillet Corn Bread

 

I bake my corn bread in a cast iron skillet but you can also bake it is a flat glass baking pan.  The key things to remember when making anything with corn is to use organic corn, since GMO (genetically modified) corn has taken over the corn market, at least in the United States.  GMO foods are extremely worrisome for one's health despite what the companies genetically modifying seeds tell you.  It is a huge topic and I won't go into the details right now.  Just always buy organic corn products.

Ingredients:

3/4 cup soft white wheat berries, ground fine

   (or 1 cup whole wheat pastry flour)

3/4 cup organic cornmeal

1 Tbl baking powder

3/4 tsp sea salt

1 range-free egg, fork beaten

1 cup fresh milk

   (or 1 cup buttermilk or kefir and 1 tsp baking soda)

1 Tbl pure honey

2 Tbl unsalted butter, melted

Additional butter for greasing skillet or pan

 

Preheat oven to 425 °F.   Place ovenproof skillet (don't use one with a nonstick coating) in oven.  Mix together the dry ingredients in a large bowl.  In another bowl, mix together the wet ingredients.  Make a well in the center of the dry ingredients and pour in wet ingredients.  Stir in dry ingredients, slowly incorporated into wet, just until all blended together (do not over stir or you will make the batter tough).

Take the skillet or pan out of the oven.  Grease well with butter and then pour the batter into the greased dish.  Bake for about 18 minutes or until golden and firm (don't over bake or it will get too dry).