Two recipes that honor really good cornmeal

I picked up some of Laughing Crow’s cornmeal at the market last week. (I was happy to see it reappear, even though I still had some from the winter secretly hoarded in my freezer.) Betsey packages the ‘Roy’s Calais Flint’ cornmeal in $5 bags with a a label describing it as such:

It has a buttery aroma and a rich, creamy flavor, and a protein content significantly higher than most flint corns. It makes a great corn bread and can be used to make polenta.

As with all that Betsey grows, you can tell she’s chosen it carefully to give her community a delicious product that is incomparable to anything you could find at the store. I almost hate to tell you how good it is for fear that everyone will get to the market and buy it all up. But now that the secret is out, I may as well give you my best recipes, for anything less would be unworthy of the cornmeal.


This cornbread is a little sweet and cake-like. With butter and honey, you’ll find it hard not to eat more than you should.

1 precious cup of Laughing Crow’s cornmeal
1 cup AP flour
2 tbls. sugar
1 tbls. baking powder
1 tsp. salt
1/2 tsp. baking soda
3/4 c. buttermilk
3 eggs
4 tbls. melted butter

  1. Preheat oven to 450F and butter an 8X8 dish, 9 inch cake pan, or 9 inch pie plate.
  2. Combine dry ingredients in a medium-sized bowl.
  3. In a separate bowl or measuring cup, whisk eggs and buttermilk together. Add in melted butter.
  4. Stir this mixture into the dry ingredients.
  5. Back for 20 minutes.
  6. Cool in pan for a few minutes and then remove.

From my go-to baking book, How to Bake.

Custard-Filled Cornbread

This is an unexpected and lovely sidedish. It makes a bread that is brown and crusty on top with a custard worthy of a large spoon underneath.

2 eggs
3 tbls. melted butter
3 tbls. sugar
1/2 tsp. salt
2 c. milk
1 1/2 tbls. white vinegar

1 c. flour
3/4 c. precious Laughing Crow cornmeal
1 tsp. baking powder
1/2 tsp. baking soda

1 c. heavy cream

  1. Preheat your oven to 350F. Butter an 8X8 pan.
  2. Mix the first group of ingredients together.
  3. Add the dry ingredients and mix gently. Pour into your prepared pan.
  4. Add the heavy cream right in the center. (It will spread out naturally). Do not stir.
  5. Bake for 1 hour.

Surprisingly, from The Breakfast Book.


3 thoughts on “Two recipes that honor really good cornmeal

  1. Thank you for letting me know about Betsy’s cornmeal!! OMG! What a difference it makes! Today I made sweet potato corn muffins and they were SO good!!! I made your cornbread last week and it was delicious also. Thanks so much!

  2. Pingback: A Local Thanksgiving, Sample Menu | Small Potatoes

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