Thursday, June 18, 2009

Butterworks Farm Corn Bread

We were given this recipe on our Butterworks Farm scavenger hunt. We searched the farm for the natural ingredients for the recipe. The corn bread is heavy, sweet, moist and very filling (and healthy!). I'm going to be making it with maple syrup this next winter. Anne Lazar adapted this recipe from the original Moosewood Cookbook. Click here to buy The New Moosewood Cookbook (Mollie Katzen's Classic Cooking). Photos of the farm can be seen in my Butterworks Farm Set on Flickr.

Preheat oven to 425°F
Grease 8" square pan.

Beat together:
1 egg
1 cup yogurt or buttermilk
1/4 cup honey or 1/3 cup maple syrup

Mix together in another bowl:
1 cup corn meal
1 cup whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Melt 3 tablespoons butter

Combine liquid ingredients, dry ingredients and melted butter. Spread in pan and bake for 20 minutes or until knife comes out clean. Serve hot or cool.


1 comment:

  1. That's a delicious and unique kind of bread. I might just have to try that!


I appreciate and welcome your comments. You can e-mail me directly at meeyauw at gmail dot com.


Related Posts with Thumbnails