This morning, I'm getting ready for a magazine signing in a bookstore over the border in Pullman, Wash. I'll be serving hot corn bread with butter, honey and black cherry jam. I just finished making about 75 corn cakes that I'll keep warm in a serving tray. Since I'm making so many, I chose the oven method. Everyone loves my Corn Bread and you will too! From my first batch, I crowned one with butter, dripped some honey all over it and ate it. Perfect. Puffed and golden, they look gorgeous along with the bouquet of daffodils I gathered this morning. You can use my quick and easy stovetop skillet-bake instructions or make a BakeOver crust.
This is a Project F.A.R.M. (First-class American Rural Made) product.
- Skillet Bake
- Organic Unbleached Wheat Flour, Organic Yellow Corn Meal, Organic Cane Crystals, Barron Flour Mill Baking Powder (aluminum/gluten-free, made w/non-GMO organic rice starch), Sea Salt, and Baking Soda.
- Additional info
- Nutrition Facts: One 72 g serving equals 250 calories, 1 g fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 470 mg sodium, 54 g carbohydrate (2 g fiber, 7 g sugar), 6 g protein.
- 5.1 oz