KIOSK HELLO

A customer came in the other day and told me he is from the tiny town where our cornmeal comes from, Hartford, Alabama, and he went to High School with the current owner. What a surprise! We spoke for awhile and he gave me the following cornbread recipe, very tasty. I am on a sugar hiatus but next time I would try making it with honey as a sweetener or even agave. Here is the recipe for you to test out, with or without the Pollard’s cornmeal. Just be sure to use a quite fine cornmeal, it makes the bread creamy. Let us know what you think! Compliments of Scott Peacock! It makes about 12 muffin sized breads.

1 1/2 cups of fine to extra fine cornmeal

1 teaspoon of salt

1 teaspoon of baking soda

2 eggs

1 tablespoon melted butter

close to 2 cups of buttermilk (add enough to make the batter pourable, you will think it is maybe too thin)

mix it all up so the batter is thin and shiny, pour into a buttered 9″ cake pan or standard muffin trays

bake at 375 until very golden brown, I recall it was about 20 -25  minutes

eat with butter and honey or maple, strawberries and cream, etc etc