My Mockmill Professional 200 Grain Mill hasn’t received much rest since it arrived last week. Today, I made another cornbread. My daughter likes it a lot. She loves mild flavors in her food. Nothing too spicy or intricate for her, thank you very much. Simple, for her, is best.
This cornbread has seven ingredients and takes less than 30 minutes. That included prep time., I decided to increase the time by five minutes to see how I liked the cornbread, it gave it a darker crust, and while it’s still moist and incredibly tender, we both agree that we much prefer the cornbread I made last week.
Regarding the grains used, I used two cups of white corn. Yes, the same as last time, and the recipe did not change. I DID ask my daughter if she would like me to add sauteed onions, mushrooms, or anything to the cornbread. “No,” was her quick response. Ok, fine, fine, fine… I’ll save the experimentation for another day.
It’s been a long time since I started something new with cooking; however, here I am when using freshly milled flour in my recipes. Excited and eager to explore much-loved recipes and see how the freshly milled grains respond to what I create. Well, it’s not entirely like starting as someone new to cooking since I have decades of experience cooking; however, I must say that it is exciting to see that freshly milled flour does not always perform like aged flour, and I like the newness of creating and experimenting with recipes that I’ve prepared for years. Even better, I don’t react to freshly milled flour as I did with the organic flour I purchased at some specialty grocery stores.
I’ve been craving a pot pie, which I’ll prepare this weekend. Pot pies, a mug of hot chocolate or herbal tea wrapped up in one of my hand-knit blankets while sitting by our woodstove is pure bliss, and while we still have a little ways to go before the cold weather hits, at least I can recreate the foods that I associate with that time of year. I’ll hold off on starting the wood stove for a bit longer.