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Fresh Milled Skillet Cornbread

I have made so many corn bread recipe and none of them have tasted like my mamas. My mama uses jiffy with creamed corn, its moist and delicious. And why are so many cornbread recipes so dang dry? I do not like a crumbly dry corn bread. That is not the vibe around here. I tried to make my own "Jiffy" and popping corn is the ticket to get that perfect dried corn texture that's like corn meal. I think this recipe is very successful. It took a lot of self control to not go completely ham on this recipe. This is a repeater.


I also gave this recipe in grams instead of cups because people have feelings about this and let me know about them.

I feel conflicted about it, because in some ways it can help with quality control. But I also don't think it is that big of deal. Most of my recipes are super forgiving and the measurements do not have to be exact to get a good result. And I'll be super honest, that is not the way I cook or bake. I am not a perfectionist, and having a lot of very exact measurements add stress to the process to me. I am a busy mom and need easy. And I need recipes that are going to turn out without being very high maintenance. So for that reason, I have not done gram measurements to this point. Back to this cornbread recipe...



Don't skip the butter and hot skillet step, that crispy edge is everything my mama stands for.



 

Fresh Milled Skillet Cornbread


Ingredients:

200 grams popping corn

100 grams soft wheat berries

2 tbsp honey

1- 14 oz can creamed corn

1/2 cup milk

2 eggs

2 tsp baking powder

4 tbsp melted butter

1 tsp salt


Directions:

Preheat the oven to 350 degrees. Put the cast iron skillet in the oven to get hot while it preheats. Mill the popping corn and soft wheat berries between fine and a bread flour. Add the flours, salt, and baking powder to a large bowl. Add the creamed corn, milk, eggs, and honey. Mix well. Pull the skillet out of the oven when it is done preheating. Add the butter to the skillet, and let it bubble and melt. Brush the butter up on the sides. Add the cornbread batter to the skillet. Spread it out evenly. Bake 15-18 minutes.


 

ENJOY!

- Michal




4 comments

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4 Comments


marymoorethomas
4 days ago

Could I substitute cornmeal?

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lmusquiz19
Aug 22, 2023

What did you mill the corn with?

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berniw
Feb 25, 2023

What mill did you use? I have a Nutrimill Classic but read everywhere that it cannot be milled. What is your experience? I would like to try this recipe. Thank you.

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michal grappe
michal grappe
Feb 26, 2023
Replying to

Hey! I used popping corn and it milled great! I have a nutrimill classic as well. I haven’t tried dent corn; so I can’t speak to that.

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