*Recipe Courtesy of CVM*
1 ½ cups CVM stone ground cornmeal
½ cup CVM stone ground flour (whole wheat or spelt)
1 Tablespoon baking powder
3 Tablespoons sugar
½ teaspoon salt
1 Tablespoon crushed dried rosemary (or to taste)
½ cup milk
½ cup sour cream or plain yogurt
2 Tablespoons melted butter
2 Tablespoons olive oil
2 large eggs, lightly beaten
1 cup creamed corn
Preheat oven to 400º. Grease 8 inch square baking pan. Combine dry ingredients in a bowl. Mix well with a fork. In a separate bowl, combine remaining ingredients except the creamed corn. Add wet mixture to dry, stirring with a wooden spoon until just combined. Stir in creamed corn. Scrape batter into prepared pan and bake until the top of the bread is golden brown-about 45 minutes. Cool in the pan on a rack. Cut into squares to serve.
*Please note: This recipe doubles nicely.
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