Photo by Shannon Stonger
by Shannon Stonger
Health Impact News
Cornbread can be found in many forms throughout American history. It was the bread of the people of this country when the more expensive wheat was not available. It was a staple for many a family who grew corn in their own backyards.
Today there are many forms of cornbread, the most ubiquitous being a sweet, light cornbread made with sugar or honey and a good portion of wheat flour. Similarly, gluten-free cornbread can be made in which the cornmeal is stretched with a portion of gluten-free flours and starches.
Old-fashioned cornbread, on the other hand, is akin to a traditional cornbread made solely with cornmeal. There are no additional flours or starches and it is only very lightly sweetened. The high liquid content comes together with a hot oven to create a moist, flavorful cornbread that pairs perfectly with golden butter.
Sourcing Clean Corn
Corn is now one of the most difficult grains to find in its pure state. Furthermore, the grain itself has been much maligned due to the fact that most corn in the United States is genetically modified and heavily chemically-treated.
The corn grain itself is actually a traditional grain, having a long history of use in the Americas. While in some places it has been treated via nixtamalization, others have eaten it ground and prepared in breads such as this one.
Thankfully there are still farmers growing this traditional grain in trusted ways. Not only is this corn tested free of genetically modified organisms and glyphosate, it is also carefully planted and grown so as to not cross pollinate with the more widespread genetically modified corn.
It is this extra care that makes the finest cornmeal for a cornbread such as this.
Ingredients
- 1 ¾ cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ¾ cups milk
- 2 eggs
- 2 Tablespoons honey
- 4 Tablespoons melted butter or coconut oil
Directions
- Preheat oven to 450 degrees. Lightly grease a 10” cast-iron skillet.
- Combine cornmeal, baking powder, and salt with a whisk in a large bowl. Push these dry ingredients up the side of the bowl, creating a well in the center.
- Pour the milk, eggs, honey, and melted butter into the center of the well. Whisk these wet ingredients together until eggs are beaten and liquid ingredients are combined. Stir the dry ingredients into the wet until just combined.
- Pour batter into prepared skillet and place in preheated oven immediately. Bake for 20 -25 minutes or until the top is golden and set and a knife comes out clean when inserted into the center.
- Allow to cool for at least 10 minutes before slicing into wedges and serving with butter.
About the Author
Shannon Stonger grew up in a small town in northern Minnesota. She studied chemistry in college, graduated, and married her husband one month later. They were then blessed with two baby boys within the first four years of marriage. Having babies gave their family a desire to return to the old paths – to nourish their family with traditional, homegrown foods; rid their home of toxic chemicals and petroleum products; and give their boys a chance to know a simple, sustainable way of life. They are currently building a homestead from scratch on two little acres in central Texas. There’s a lot to be done to become somewhat self-sufficient, but they are debt-free and get to spend their days living this simple, good life together with their four young children.
Buy GMO-tested corn!