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
4 tbls. melted butter
- Preheat oven to 450F and butter an 8X8 dish, 9 inch cake pan, or 9 inch pie plate.
- Combine dry ingredients in a medium-sized bowl.
- In a separate bowl or measuring cup, whisk eggs and buttermilk together. Add in melted butter.
- Stir this mixture into the dry ingredients.
- Back for 20 minutes.
- Cool in pan for a few minutes and then remove.
From my go-to baking book, How to Bake.
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.
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
- Preheat your oven to 350F. Butter an 8X8 pan.
- Mix the first group of ingredients together.
- Add the dry ingredients and mix gently. Pour into your prepared pan.
- Add the heavy cream right in the center. (It will spread out naturally). Do not stir.
- Bake for 1 hour.
Surprisingly, from The Breakfast Book.