Wapsie Valley Corn Bread
This is everything corn bread should be—soft-crumbed, crispy-edged and undeniably corn-y. It’s best served warm, with butter or honey. Because the dried corn kernels used in this recipe are rather large and hard, you will need to grind them twice. Grind them on the medium setting of your grain mill, then pass them through a second time on the fine setting.
- 1 cup finely ground Wapsie Valley corn
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 Tbs. baking powder
- 1 tsp. kosher salt
- 1/2 cup milk
- 3/4 cup crème fraîche
- 3 eggs
- 8 Tbs. (1 stick) unsalted butter, melted
Preheat an oven to 400°F. Spray an 8-inch square pan with nonstick cooking spray.
In a large bowl, combine the ground corn, flour, sugar, baking powder and salt and whisk until blended. In a medium bowl, whisk together the milk, crème fraîche and eggs. Add the milk mixture to the ground corn mixture and whisk until combined. Add the butter and whisk until incorporated.
Pour the batter into the prepared pan. Bake until the top of the corn bread is lightly golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Transfer the pan to a wire rack and let cool for at least 15 minutes. Invert the corn bread onto a cutting board and cut into 2-inch squares. Makes sixteen 2-inch squares.
Recipe Courtesy of Dan Barber, Blue Hill.