Freshly Milled Corn - Grits and Cornbread

Cornbread
3/4 Cup freshly milled flour (I use soft white wheat)
3/4 Cup freshly milled corn mill
3/4 tsp real salt
2 1/2 tsp baking powder
3/4 milk (I used whole milk)
2 tbsp honey
1 egg
3 tbsp melted butter
Combine dry ingredients and add milk, honey, egg, and melted butter.
Mix well.
Bake in a greased pan in a preheated oven at 425 degrees for 22-25 minutes. (I baked mine at 410 degrees, for some reason this works best with my oven).
Grits
1 Cup of freshly milled corn grits
3 Cups of water
Heat water to rolling boil. Stir vigorously in a circular motion to create a vortex.
While stirring, slowly pour in grits.
Continue to stir vigorously for 2-3 minutes. Turn heat down to medium and cover. Let grits simmer and stir every 5 minutes until the grits reach the thickness/consistency you like.
Add butter and salt to taste.

[@suzieblair8089]

The Lord is so good to us, thank you for sharing that. Thank you so much for the video, you cleared everything up for me. I love your teaching style and your little giggle. thank you again, suzie

[@sherrieblake8674]

Your videos are so clear and informative. Thank you!

[@cindyacton9181]

Such a helpful video! Love your personality ❤️

[@lynettestrickland1688]

Just received some organic white dent corn and made grits…oh, my! So much better! Thank you for the video!!

[@andaholcomb9770]

Thank you! I enjoy your site.

[@ceeceemac9072]

Thank you! This is so helpful. I love your story of how God provided that storage closet for your grain!

[@romiulu]

Thank you for your efforts. The bread and the grits look delicious! One tip that may be helpful is to rinse the grits with water before you put them into the boiling water and you don’t have to stir them as vigorously. You still have to stir, but it’ll be much easier. I hope this helps.❤

[@k.p.1139]

Hey, I can teach you something. 😄Ya don't make cornbread in a silicone pan. You make it in a cast iron pan. Put the pan in the oven while it's heating. When you remove the pan, either add bacon fat or butter and as soon as it melts, you then pour in your batter. This seals the crust, and will bake up nice for you. You said you like the blue box stuff, and the pan you are using is a blue box sort of recipe. I however do NOT use any sugar in my cornbread. Plus we like ours with buttermilk. But, I do use whole milk as well. But, it's your pan not the oven that's messing up your corn bread. 😊😊

[@realfoodgoodfood]

Thank you so much!!!

[@judd_s5643]

I understand Popcorn is non-gmo!
Most grinding mills can’t handle popcorn due to its hardness. I use a Grain Maker.

[@betsyercolini8724]

So helpful! Do you ever do flour in your Mockmill? Just curious the difference with the impact mill. Thanks!

[@realfoodgoodfood]

I use my Mockmill often, and absolutely love it! It's just slower in milling so if I am milling a large quantity of berries I use the Wonder Mill for speed. The flour is pretty equal from both.

[@betsyercolini8724]

@@realfoodgoodfood thank you!!

[@annas9565]

Do you think buckwheat would work instread of the soft white wheat? Got my mill today so this will be my first bread :) I have popcorn, so that is what I have to use.

[@realfoodgoodfood]

Popcorn will be great! I think buckwheat would work well! You may need a bit more or less of it than soft white wheat. Some berries mill different amounts. It should all work out just add the milk in slowly and aim for the consistency you want most of all. Let me know how it turns out! Congratulations on your mill😄

[@annas9565]

@@realfoodgoodfood Thank you! I have never eaten cornbread so this will be the first time I taste it 😊.

[@andaholcomb9770]

I may have missed it but where do you get your organic corn?

[@realfoodgoodfood]

Azure standard and Breadbeckers. I know the natural grocer has some corn but I'm not sure which kind it is.