Cornbread made with Fresh Milled Flour
This cornbread made with fresh milled flour is the perfect tender recipe that combines freshly milled wheat with corn meal. If your grain mill can mill corn, then feel free to use freshly ground corn as well. I also, share a few optional ingredients to up the flavor game!
Ingredients
- 3/4 cup fresh milled flour 90g I recommend soft white wheat for this, but spelt or Einkorn would also work.
- 1/2 cup cornmeal 58g Check with your specific mill manufacturer what corn is safe to mill in your mill.
- 1 TBSP Baking Powder
- 1/2 tsp salt
- 1/3 cup cane sugar 74g you can sub for honey if you prefer.
- 2 TBSP melted salted butter 28g
- 1 egg
- 1/3 cup whole milk 82g
- 1/4 cup sour cream 61g You can also sub for greek yogurt, or buttermilk
- *Optional- 1/2 cup shredded cheddar cheese 57g
- *Optional- 1&1/2 cup creamed corn 384g If using this, you will need to bake longer, I bake mine for about 25 minutes.
- *Optional- If your family likes a sweeter cornbread, sprinkle some sugar on the top of the batter before baking.
- *Optional - If you like a spicier cornbread, add some diced jalapeños to the batter.
Instructions
- Firstly, mill the flour and if you are using fresh milled corn or popcorn, mill it as well.(Please check your mill's manufacturer to see if your mill is able to.)
- To the freshly milled four and cornmeal, add the sugar, baking powder, and salt. Then, stir the dry ingredients to combine.
- Then, add milk, sour cream, egg, and melted butter to the dry ingredients and stir to combine.
- If adding shredded cheese, stir in the cheese.
- If adding cream corn or diced jalapeños, then stir that into the batter now (If adding cream corn, the baking time will be a bit longer. (I bake mine for about 25 minutes when adding.)
- Preheat the oven to 400*F.
- While the oven preheats, allow the batter to sit. This allows the fresh milled wheat and corn to start absorbing the liquid, and the bran to soften.
- Prepare a 8x8 baking dish with butter.
- Pour the batter into the prepared baking dish and if you like a sweet cornbread sprinkle the top with a bit more sugar.
- Bake the cornbread for 18-20 minutes. Don't over bake, or it can get dry.
- Allow to cool a bit, then slice and enjoy!
Video
Notes
*You can substitute the sour cream for sourdough discard if you are looking for a sourdough cornbread recipe.
*You can double this recipe, and bake in a 9x13 or cast iron skillet - Baking times will vary, just keep an eye on it.
*To Make Cornbread muffins - Bake at 400*F for 14-18 minutes.
*To store the leftover fresh milled flour cornbread, cover and keep at room temperature for 3-4 days. If you want to store longer, let cool completely, then put in a freezer safe container and freeze same day for up to 3 months. Let thaw at room temp for 1-2 hours.