The cornbread is made with local corn meal from this wonderful place called Carriage House Farm
If you have a chance to check out their site, you can see they offer a wide variety of products, my husband loves to use their honey for his beer. They update their facebook page as to where you can find their products – we like one of the many farmer’s markets!
You can bake this in a 9inch round loaf, muffin tins, or any special molds you might have.
Local Cornbread – serves 10
2 tablespoons unsalted butter
1 cup yellow corn meal, stone-milled
1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
Preheat the oven to 425 degrees F.
If you are using 10 molds, place them on a baking sheet and divide the 2 tablespoons of unmelted butter among the molds. If you are using a loaf pan, just add the butter. Set aside.
In a large bowl combine the cornmeal, flour, sugar, baking powder, and salt. In a smaller bowl whisk together the eggs, milk and 2 tablespoons melted butter.
Pour the egg mixture into the cornmeal mixture, and stir until combined.
Place the baking sheet containing the molds into the oven and heat until butter has melted. Remove from the oven. Pour the cornbread batter into the molds or round loaf, and return to the oven. Bake for 12 minutes, or 20 minutes in round loaf.
It should be noted, that I divided all the butter among the 6 tins, melted it and poured the melted butter into a measuring cup. This process allowed me to make sure each mold was coated in butter, and it made it easy to coat them for the next batch.