Bloody Butcher Corn! Harvesting to Cornmeal to Thanksgiving Cornbread!
Vložit
- čas přidán 25. 11. 2023
- Join us as we make cornbread for Thanksgiving using fresh corn we picked from our garden. This is a rare variety of corn called Bloody Butcher and is perfect for preparing into cornmeal or masa.
We like to use this recipe for cornbread from Sally’s Baking Addiction: sallysbakingaddiction.com/my-...
To make the cornbread soft, buttery and moist, we used buttermilk we make from raw milk: • Ghee From Raw Milk
The recipe also calls for honey. We used honey harvested earlier this year from our apiary:
• First Honey Harvest of...
• Second Honey Harvest!!... - Jak na to + styl
How long did you bake it for?
The recipe link is in the description box. I baked for about 20 minutes until golden brown and toothpick inserted in the center came out clean.
@@MalikFamilyFarmthank you! Since you doubled the linked recipe I wanted to make sure of a cooking time...don't like to waste food 😊
I’m pretty sure it took the same amount of time lol. Sorry, so much has happened since thanksgiving but just keep an eye on it. If the toothpick comes out clean you know it’s ready.
Made it today and it took roughly 27 minutes to get nice and golden around the sides and top. I needed to actually use the measuring cups and spoons part of the recipe as I know my cornmeal was not as fine as hers and I have noticed my homemade brown sugar is much heavier.
It was indeed the best cornbread I think I ever made and tasted---definitely a sweeter one so if you don't like sweet, I'd use a more Southern cornbread recipe, but I think it paired wonderfully with the Butchers Blood corn and I am looking forward to trying it with Blue Hopi next time. 😊 Thanks again for the post; it was a blessing!
I’m glad it worked out for you! It was definitely the best cornbread I’ve had so far. Not sure I can go back to store bought cornmeal!