We’re experimenting with the levels of coarseness and fineness of our cornmeal. Please let us know what you think! But all our cornmeal is freshly ground from corn grown right here on the farm. And it’s all GMO-free, of course.
1 cup Nash’s coarse or medium grind cornmeal
1 cup Nash’s corn flour
1 1/2 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
1 egg at room temperature, beaten
4 tablespoons unsalted butter, melted and cooled
1 cup plain yogurt, sour cream, or buttermilk at room temperature
1/2 cup half-and-half
4 tablespoons honey
Preheat oven to 400 F. Grease 12-inch cast iron skillet or 8-inch square or round pan and set aside. In large bowl, place dry ingredients and whisk to combine. In separate bowl, mix wet ingredients and whisk to combine well.
Create a well in the dry ingredients and pour in wet ingredients. Mix until just combined. Pour into prepared pan and bake for 20-30 minutes (closer to 20 if using a cast iron skillet) or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean.