Public recipe with member extras
Goat's Milk Cornbread
Perfectly balances the sweetness of the corn.
- Yield
- Serves 8 | Prep: 10 minutes | Cook: 22-25 minutes
Breads, Baking & Pastries
What you need
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
Instructions
- 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.
From The Arrogant Hippie Culinary Journal: Goat's Milk Edition by Aunesty Janssen
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