Cornbread with Freshly Milled Flour
This cornbread with freshly milled flour is moist, soft, and mouthwateringly flavorful! Serve it with a big pot of chili for the ultimate cozy cold-weather meal.
Servings: 6 servings
Calories: 396kcal
Equipment
- 10" cast iron skillet or an 8x8 baking pan
Ingredients
- 1 cup cornmeal (120g)
- 1 ¼ cups freshly milled soft white wheat flour (158g)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 can cream-style corn (14.75 oz) with liquid
- ¾ cup whole milk (180 ml)
- 2 large eggs room temperature
- ¼ cup butter melted
- 1 jalapeño seeded and finely diced (see notes)
- ¾ cup shredded cheese I use cheddar, but use your favorite
Optional Add-Ins
- 2-3 Tbsp chopped fresh herbs like chives or cilantro
Instructions
- Preheat oven to 400°F (205°C). Grease a 10-inch cast iron skillet or an 8×8 baking pan.
- Mix dry ingredients. In a large bowl, whisk together cornmeal, freshly milled flour, baking powder, baking soda, and salt.
- Mix wet ingredients. In another bowl, whisk the cream-style corn, buttermilk, eggs, and melted butter until smooth.
- Combine. Pour the wet ingredients into the dry and stir until just combined.
- Fold in add-ins. Fold in the diced jalapeños and cheese, as well as any addition add-ins you want. Do not overmix.
- Bake. Pour batter into the prepared skillet or pan and smooth the top. Bake 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool & serve. Let cool a few minutes before slicing. Serve warm with butter or as a side.
Notes
- Freshly milled flour is lighter right after milling and settles as it sits. Measuring by weight instead of volume keeps your results consistent.
- For a little extra heat, leave a few jalapeño seeds in.
- You can swap the butter for vegetable oil if that’s what you have on hand.
- If you're new to freshly milled flour, check out my post on how to mill your own flour to learn all the basics you need to know!
- You can grind your own cornmeal, if you'd like. Just be sure to measure by weight for consistency and aim for a medium-coarse grind that's similar to store-bought cornmeal.