A few years ago, my homeschool peeps and I, started talking about the difference between Corn Bread and Cone Bread. It turns out that Corn Bread is made from a box and Cone Bread is made from scratch. If you want Corn Bread, you can make one in a jiffy. If you want Cone Bread, you can still make one in a jiffy, but it doesn’t taste like it. 😀
Did you know:
Corn is actually a gluten-free grain. High in Magnesium and also has thiamin, niacin, riboflavin, essential fatty acids, magnesium, calcium, sodium, protein, carbohydrates, potassium, iron, zinc, Vitamin A, B & C, phosphorus and fiber. Corn is not concidered “whole food” because it lacks lysine and tryptophan.
You can either buy cornmeal or grind it. I grind mine in the WhisperMill. Since the corn is huge and very hard, it makes the machine sound awful. It is a good slave, so it carries on.
Once it is ground, the flour is really fine and a very pretty yellow.
Next take all the yummy goodness called for in the recipe (below) and mix them together. Don’t over mix.
Pour it all into a small 6 to 8 inch pan. I use my small 6″ stone pan. Let this rest while the oven heats up to 350. I bake mine in my toaster oven. It was so wonderful not to have to heat up the house with the huge oven. A bonus for FL people.
This is how it turned out. Nicely browned and oh so good, except I don’t care for corn cone bread. I have several family members who do. 😀
As you can tell I make Cone Bread. A very good friend of mine, I won’t mention her name, makes Corn Bread.
Source: Sue Gregg
1 cup buttermilk
3 TB honey
2 TB olive oil
2 TB melted butter
2 cups fresh milled cornmeal
2 tsp baking powder
1 tsp salt
Mix dry ingredients. Mix liquid ingredients and then mix with the dry. Pour into a well greased 6 to 8 inch pan.
Bake at 350, for 25 to 35 minutes.
Serve with butter and honey.