family table by SHAYE ELLIOTT

Author:SHAYE ELLIOTT
Language: eng
Format: epub
ISBN: 9781493031535
Publisher: LYONS PRESS
Published: 2017-12-26T05:00:00+00:00

FROM-SCRATCH CORNBREAD

Serves 4

Hey you, I see you making cornbread from a box. Ain’t no shame in it! But next time, try this recipe. It takes almost no further effort on your part, and the taste is sublime enough to even make my Southern-born man sing its praises. If you don’t have einkorn flour, you can easily substitute in another flour of your choosing. The recipe can also be doubled, or tripled.

1 cup organic cornmeal

1 cup einkorn flour

½ teaspoon sea salt

3 teaspoons baking powder

1 tablespoon maple syrup

1 egg

1 cup milk

⅓ cup melted butter

Preheat the oven to 425°F.

Combine the cornmeal, flour, sea salt, and baking powder together in a bowl.

In a separate bowl, combine the maple syrup, egg, milk, and melted butter. Pour the liquid ingredients into the dry ingredients and gently whisk to combine. But don’t overmix, baby.

Pour batter into a greased 8-inch pan and bake for 18 to 20 minutes, until golden and gently browned on the top.

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