A favorite way to use Nash’s corn flour: cornbread!
1 3/4 cup Nash’s yellow dent cornmeal
1 cup Nash’s red wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
4 tablespoons butter
3 tablespoons honey
2 eggs
Preheat oven to 400F. Place 2 tablespoons butter into a medium-sized cast-iron pan and place the pan in the oven to melt the butter. In a medium-sized bowl combine cornmeal, red wheat flour, baking powder, baking soda and salt. Melt the remaining 2 tablespoons butter on the stovetop. In a small bowl combine melted butter from the stovetop, honey, buttermilk and eggs. Combine wet and dry ingredients and mix thoroughly.
Take the heated cast-iron pan out of the oven and spread the melted butter over the pan. Pour in cornbread batter and place in the oven. Bake for 25-30 minutes until top is lightly brown.
We thank Eliza Winne, Produce Manager at Nash’s Farm Store, for this recipe.