DH has a thing about textures in his food and compared to when Farm Gal (that’s me) meet him, his taste buds have grown by leaps and bounds but some texture’s are still tricky, and Corn meal with that wonderful “grit” feel happen to be one that he just can’t get over, so sometimes, I make Johnny Corn Bread (the recipe from my childhood) for myself but its not a big batch 8 by 8 pan, still that’s alot of corn bread in one go and I tend to give it away to friends, don’t you just love that you can give extra’s away, sometimes if I really want something that is bad, I will make, have one peice and send it to DH’s work, a good way to spend those calories around LOL

So back to the Corn Bread, I have finally found a way that DH will eat corn bread, so here is the best I have to date

Corn Bread without the Grit Recipe

• 1/4 cup oil
• 1 egg
• 1/2 a cup of sugar
• 3/4 cup of buttermilk (if you don’t have buttermilk, just use regular milk and add a TSP of Vineger to it)
• 1 cup of cream corn (in our case -made fresh and frozen by me in the summer)
• 1/2 a cup of corn flour
• 1 cup of AP Flour
• 1 TBSP of Baking Powder
• 1/2 tsp of Salt

Mix the first five wet together, then add the dry on top, and mix in till just stirred, and place in a greased pan.

Makes a small loaf or a 12 small muffins, Bake at 350 till knife comes out clean. It’s a soft loaf, and good with a meal or on its own or with cheese.

Ps, only have Cornmeal in the house, no problem, just pop into your coffee grinder or blender and give it a whirl and it will become a much finer texture, keep grinding if you want and soon enough you will have corn flour.