From the kitchen
Goat's Milk Cornbread
Perfectly balances the sweetness of the corn.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole goat's milk
- 2 large eggs
- 1/3 cup melted butter
Method
- Preheat the oven to 400°F and grease a 9-inch square pan or cast-iron skillet.
- Whisk the cornmeal, flour, sugar, baking powder, and salt together.
- In a separate bowl, whisk the goat's milk, eggs, and melted butter.
- Combine wet and dry ingredients, stirring just until smooth.
- Pour into the prepared pan and bake 22-25 minutes, until golden and a toothpick comes out clean.
Kitchen note
Goat's milk's mild tang plays nicely against the natural sweetness of the corn without needing extra sugar.
Culinary Library
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