2 cups stoneground cornmeal
1/2 cup all purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup lard
2 farmfresh eggs
1 cup sweet milk
1 cup buttermilk
Pre heat the oven to 425 F
Place 10" cast iron skillet (9" is OK, but 8" is too small) in the oven
Use 2 bowls- 1 for dry ingredients, one for wet ingredients
Mix dry ingredients well. In second bowl, beat eggs with milks. Add lard to hot skillet to melt. Quickly, but throughly mix the dry ingredients into the wet ingredients. Pull the hot pan from the oven, and pour the excess melted lard into the batter. Stir once or twice and pour all of the batter into the hot skillet. Put the skillet back into the oven for 25 minutes. Check for doneness by inserting a sharp knife into the center of the pan. You may top the cornbread with cracklin's or a little cut corn, or a little shredded cheese. Enjoy with your favorite soup, greens or chili!
Hello Fellow Devourers
We don't want to simply sell you healthy product, we also want you to enjoy a delicious and tasty meal!
This section will be in perpetual expansion, giving you tips and recipes on how to cook our seasonal products!
Some will be easy and some not so much but good news you have Elizabeth to fall back on. She's been a Chef for over 25 years and although pretty humble, she knows the answers so don't hesitate to contact her when you hit a snag. We're all in this together!
Come up with your own cool idea and send it to us, we will share!
Chicken:
http://jemfarm.blogspot.com/2016/10/to-brine-turkey-chicken.html
Pork:
Cooking suggestions for Mild Italian Sausage.
Pork Chop/Ham Steak Recipe
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