Recently I was able to participate in a very exciting project with Wonder Mill. In exchange for a grain mill (a grain mill, friends!), I came up with three whole-grain recipes to share on their Grain Mill Wagon website using the fresh flour I can now grind at home with my mill. Sigh… I love my grain mill! One of the first recipes I knew I had to do was one I have been tinkering with for a while: a sourdough cornbread recipe!
I love this cornbread for a few reasons.
- The cornmeal is first soaked in lime water (a process known as nixtamalization) to free up B vitamins, boost nutrition, and increase digestibility.
- The whole wheat flour later added is fermented through sourdough, my favorite way to bake.
- It makes a big pan, which is just right for our family of cornbread fans.
- When made with freshly ground cornmeal, the flavor goes to a whole new level!
Of course you can enjoy this recipe without grinding the grains yourself, so don’t despair if your kitchen is lacking a grain mill. Give this recipe a try the next time you’re enjoying soup or ham for your supper, and save some to enjoy with butter and maple syrup in the morning! Hop on over to the Grain Mill Wagon for the full recipe. I don’t think you’ll be disappointed!
P.S. In case you didn’t catch it on Facebook, our little baby girl was born on Friday morning, very early! Baby Girl C is the fourth girl in the Smith family, and the fifth little one all together. We are adjusting and feeling very blessed!