From the kitchen
Camel Milk Cornbread
Perfectly balanced sweet cornbread using camel milk in place of buttermilk.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 cup (about 150 g) fine or medium cornmeal
- 1 cup (120 g) all-purpose flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/2 tsp fine salt
- 1 cup pasteurized camel milk
- 2 large eggs
- 1/3 cup butter, melted and cooled
- 1 tsp butter, for pan
Method
- Heat oven to 400°F. Grease a 9-inch square pan or 9-inch ovenproof skillet.
- Whisk cornmeal, flour, sugar, baking powder and salt.
- Separately whisk milk and eggs, then melted butter cooled to lukewarm.
- Fold wet into dry just until combined. Pour into the prepared pan and smooth gently.
- Bake 20 to 28 minutes until golden, the center springs back and a tester shows crumbs rather than wet batter.
- Rest 10 minutes before cutting.
Cook with confidence
Before you start
Before you start
Use fine or medium cornmeal, not coarse polenta. Butter should be cooled enough not to scramble eggs. Pan material changes browning and time.
Serving and keeping
Keep cooled plain cornbread airtight for 2 days or freeze. Refrigerate cheese versions and reheat to 165°F.
Mix Only Until Smooth
Once wet meets dry, stop as soon as no flour pockets remain. Overmixing develops the flour and toughens cornbread.
Skillet Advantage
A preheated greased cast-iron skillet gives a darker crisp edge than a room-temperature square pan. If preheating, handle the hot pan carefully.
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