From the kitchen
Potato Milk Cornbread
A tender cornbread hydrated with potato milk, letting the corn's own sweetness lead.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1/3 cup Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 cup Potato Milk
- 2 Eggs
- 1/3 cup Melted Butter
Method
- Preheat oven to 400°F and grease a 9-inch skillet or square pan.
- Whisk the cornmeal, flour, sugar, baking powder, and salt together.
- In a separate bowl, whisk the potato milk, eggs, and melted butter.
- Combine wet and dry ingredients, stirring just until smooth.
- Pour into the prepared pan and bake 22 to 25 minutes, until golden and a toothpick comes out clean.
Kitchen note
Two starchy ingredients, cornmeal and potato milk, meet here without either one overwhelming the other, since potato milk's flavor stays so far in the background.
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