Singing River Farm Cornbread

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Singing River Farm Cornbread

Our flint corn makes great polenta, but our favorite use is cornbread. Here’s Laurel’s recipe. Laurel likes to eat her cornbread in a bowl with milk; Steve prefers to slather his in butter. Either way, it’s delicious!


  • 2 cups cornmeal
  • 1 cup water
  • 1 cup cooked winter squash or applesauce
  • ½ teaspoon salt
  • 2 eggs, slightly beaten
  • ¼ cup oil
  • 1 teaspoon baking powder


Mix the cornmeal, water, salt, and winter squash or applesauce and let it soak for 15 minutes. Soaking is important because of the low-moisture content of the flint corn, as is the addition of some wet ingredient such as the squash or applesauce, which also adds flavor. Meanwhile, heat a cast-iron skillet in a 400 ºF oven.

Combine the eggs and oil and mix into the cornmeal mixture. Just before baking, mix in the baking powder. Take the hot skillet from the oven, grease it, and pour in the batter.
Bake for 30 to 35 minutes, until a toothpick comes out clean.

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