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Cornbread is a subsistence food. It does not historically require milk or eggs. (Cow’s milk is not a traditional Indigenous food, and there were not always chickens in every situation.) This recipe utilizes a traditional hot-water cornbread method.

Baking powder is double acting. It will bloom once when liquid is added and rise again in the oven. Add the hot liquid slowly while stirring to gauge volume and avoid issues with this process. Different meals will absorb slightly differently. This is a modern take with added moisture and flavor.

Yield: 8-10 slices. Preheat the oven to 350°F.

  1. Heat a seasoned, oiled, or buttered large (10-inch or larger) cast iron pan in the oven.

  2. Roast the fresh or sweet corn kernels for 8-10 minutes (you can do this in the pan.) Ideally this would come from a grower, but some can be ordered frozen from farms or purchased in-store.

  3. Cover and boil at least 2 1/2 - 3 cups of water.

November 17, 2020

Ingredients:

  • 2 cups fine stone ground white cornmeal (about 9-10 ounces total dry weight) 

  • 1/2 cup light flour (approximately 2 1/4 dry ounces gluten-free or traditional all purpose flour)

  • 2 teaspoons baking powder

  • 2 teaspoons salt

  • 2 tablespoons sugar

  • 2 teaspoons smoked paprika

  • 1/2 teaspoon baking soda

  • 1/4 cup lightly roasted corn (liquid measure, or 2 fluid ounces)

  • 2 tablespoons minced smoked chiles or chipotle in adobo

  • 1/4 cup melted butter or vegan butter, cooled

  • 2 large brown eggs or 4 ounces of egg substitute (light flax or liquid)

  • 1 1/2 cups boiling hot water

Instructions:

  1. In a large, non-reactive mixing bowl, combine all dry ingredients thoroughly. If necessary, be sure to separately rehydrate the diced chiles in a bit of hot water fully until tender before blending. Then drain them, if needed.

  2. Blend the minced chiles and corn into the dry ingredients so they distribute evenly when the fat and liquid are added. Add the cooled, melted butter. Blend eggs separately in a small bowl or cup then add to batter in one motion, combining with the dry ingredients thoroughly. Clumpiness is fine.

  3. Add the hot water last, stirring quickly until it forms a thick paste. Pull the hot buttered cast iron pan from the oven and pour the batter into the pan and bake for 35-45 minutes or until firm, golden brown, and crusty around the edges. Butter the top and sprinkle salt or sugar if desired. Let cool enough to slice whole and serve warm.