Roasted Iroquois White Corn flour and maple syrup elevate cast iron corn bread to a new level of depth and flavor.
You can purchase Iroquois White Corn flour online, and support this awesome project to revive a 1,400 year old seed variety and bring traditional native foods to native communities and the community at large.
Of course you can swap these ingredients into your favorite corn bread recipe, but here's one that works:
- 2 cups Roasted Iroquois White Corn flour
- 3 Tablespoons Baking Powder
- 1/2 Teaspoon salt
- 2 Tablespoons melted butter, bacon fat or canola oil
- 2 eggs
- 1/2 cup maple syrup
- 1/2 water
- Preheat oven to 375
- Stick a cast iron skillet, with a large pat (I use about 1/2 cup) of butter in the oven to heat up
- Beat eggs, fat and syrup in a bowl
- Mix dry ingredients
- Combine wet and dry, put into hot buttery pan and bake for about 30 minutes, or until the center is just done and the edges are lightly browned.
Pair this nutty, buttery, mapley cake of a cornbread with the lithe Albee Hill