Indulge in a taste of award-winning tradition with Weatherbury Farm’s Buttermilk Cornbread. This recipe uses a consistent prize-winner at the Washington County Fair, their Wapsie Valley Open Pollinated Cornmeal and pastry flour. The result is a moist, flavorful cornbread with a delicate crumb and a touch of sweetness. It’s perfect for pairing with your favorite Southern dishes or enjoying as a comforting snack when you slather it with butter.
What Makes Weatherbury Farm’s Cornmeal and Pastry Flour so Special?
Weatherbury Farm grows its own grains, and in the case of their cornmeal, they use Wapsie Valley Corn, an open-pollinated heirloom corn variety. Heirloom varieties are often prized for their unique flavors and excellent textures. Weatherbury Farm also uses stone mills. Stone-milling grinds the grains more slowly and at a lower temperature to preserve more of the grain’s natural nutrients. Not to mention, all of this is with organic processes which means their grains are grown without the use of synthetic pesticides, herbicides, and fertilizers
Weatherbury Farm’s Buttermilk Cornbread
Description
Deliciously moist and fluffy skillet Buttermilk Cornbread from Weatherbury Farm.
Ingredients
- ½ cup organic butter
- 2/3 cup organic sugar
- 2 free range eggs
- 1 cup buttermilk
- ½ tsp baking soda
- 1 cup Weatherbury Farm cornmeal
- 1 cup Weatherbury Farm pastry flour
- ½ tsp salt
Instructions
- Preheat oven to 375. Grease 8” square pan or cast-iron skillet.
- Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until blended and a few lumps remain. Pour batter into prepared pan.
- Bake in preheated oven for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
Recipe by Weatherbury Farm
Photography by Dave Bryce
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