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Cook the Issue 2010

Cook the Issue 2010: Classic Buttermilk Cornbread

By Pielove, member

September 5th, 2010

Breakfast is served!  We get our cornmeal from The Graue Mill, a restored grist mill with a real waterwheel (although I think the grinder is electric nowadays).  It's great meal, with excellent corn taste-- and this recipe shows the cornmeal to real advantage.  My usual cornbread recipe contains 1 cup each of flour and cornmeal, so is is more toward the "corn cake" end of things-- the FC recipe has less flour for better corn taste, and less sugar too.  It was perfect with just a pat of butter.

Recipe Used: Classic Buttermilk Cornbread

posted in: Gallery, Cook the issue 2010
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