From Susana Lein (Owner and operator of Salamander Springs Farm in KY)
This GLUTEN-FREE cornbread combines a dent corn, Pungo Creek, with a flint corn, Red Floriani. These organic, non-GMO, open pollinated corns have a distinctively nutritious profile. Unlike most store-bought corn meals, these heirlooms contain the whole corn germ and the bran, as well as higher protein levels. The Native Americans were able to stay healthy and trim eating these types of corn.
This combination of dent and flint corn produces a wonderful slightly coarse texture, golden color, and nutty whole grain flavor. You can experiment with adding accenting flavors such as the optional maple syrup, listed below. For an even coarser, looser texture, you can skip further grinding the Pongo Creek cornmeal in your food blender.
Melt ½ cup butter in a 10” cast iron skillet or equivalent-sized baking dish. Add 1.75 cups cornmeal and lightly toast to golden brown, not brown, on medium heat, stirring constantly. Use half Nick’s Organic Farm Pungo Creek whole grain cornmeal ground extra fine in a blender, and half Nick’s Organic Farm Floriani Red Flint whole grain cornmeal. Turn off heat, add batter and mix well. (Batter = eggs, buttermilk, baking powder salt and a few tablespoons of maple syrup if you want it to be a little sweet.)
Put in hot oven for 20 minutes or until an inserted knife comes out clean.
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