Blue Cornmeal Cornbread with Mustard Greens

by Robin | Mar 1, 2025 | All Categories

Blue Cornmeal Cornbread with Mustard Greens

This meal is a truly Southern event to sit down and enjoy with your family. Credit for the Blue Corn Cornbread go to Grit Girl. Brittany Barnes has a grist mill in Oxford, Mississippi. Her Blue Corn Cornmeal made the difference in my cornbread. The recipe for the cornbread follows below.

Ingredients:

2 cups flour

1 cup Blue Corn Meal

1 cup sugar

1 1/2 tablespoons baking powder

1 teaspoon Celtic Sea Salt

1/2 cup (8 tablespoons) butter, melted (I prefer Vermont Cultured Unsalted Butter)

1/2 cup Safflower oil

1 1/4 cups buttermilk

3 large eggs

Directions:

Preheat oven to 350 degrees and butter a 9×13 pan

In a large bowl whisk together flour, cornmeal, sugar, baking powder and salt

In a medium bowl, mix together butter, oil, milk and eggs

Add the wet ingredients to the dry ingredients and mix until well combined and there are no lumps

Transfer the batter to the buttered pan

Bake for 35 to 40 minutes until golden brown and a toothpick inserted in the middle of the bread comes out clean

Allow to cool for 15 to 20 minutes before cutting into squares

Serve with butter and honey along with mustard greens

The cornbread will stay fresh for 3 days at room temperature in a covered container or a week in the fridge

Peasant Bread

by Robin | Feb 24, 2025 | All Categories

Peasant Bread

This is a must go to bread. Super easy and so delicious. Credit for this bread recipe go to Alexandra Stafford. It’s in her book – Bread, Toast, Crumbs. It was released last year and shortly after publication, it made the New York Times bestseller list. Ali has a great YouTube channel as well. I hope you enjoy this bread as much as my family does.

512g Unbleached all-purpose or bread flour

10g Kosher salt

8g Sugar

8g SAF Instant Yeast

50g Melange Pour le Pain

454g Distilled water @ 78˚

Softened butter

2 1 quart bowls

Whisk together the flour, salt, sugar, instant yeast and pour le pain.
Slowly add the water and mix thoroughly until dry ingredients are absorbed.
Let it rise in proofer (covered with towel) until doubled in size. About one hour.
Preheat oven to 425˚.
Generously butter the 2 bowls.
Once the dough has doubled in size, using 2 forks, scrape the dough from the sides of the bowl and bring the dough to the center of the bowl.
Using the 2 forks divide the dough while it’s still in the bowl.
Scoop the dough into each prepared bowl.
Put the bowls into the proofer and cover with a towel.
Let the dough rise until it doubles in size (about 30 minutes).
Brush the top of the dough with melted butter.
Bake for 15 minutes.
Reduce temperature to 375˚
Bake for another 15 minutes or until temperature reached 210˚.

VARIATIONS:

Use 3 cups whole wheat flour
Substitute 1 cup of flour with cornmeal.
Make focaccia instead of 2 loaves. Spread ½ dough into a 9×9 glass baking dish and put the other dough into the 1 quart bowl.