Mockmill Professional 200 Grain Mill: Cast Iron Skillet Corn Bread

Today, I finally made cornbread. Towards the end of last week, I’d told my daughter that I would make cornbread, and although I’d wanted to make it, I didn’t have corn on hand to grind. Well, Wednesday, my white corn arrived from BreadBeackers, so today, I finally made the cornbread.

I used the Cornbread recipe on page 230 of The Essential Home-Ground Flour Book by Sue Becker. In that recipe, she gives the option of using soft wheat berries and corn. I chose only to use corn.

I rarely follow recipes; however, since using freshly milled flour, I have been following along; although I have made some tweaks since I’m finding that it’s not that much of a difference to use freshly milled flour, at least I have not had any issues yet. Then again, I’m still new to using newly milled flour; perhaps it might be different as I move on to other recipes. We’ll see!

I used 1.5 cups of white corn and ground which gave me the cups of ground cornmeal needed. This was not a sweet cornbread. I don’t like sweet cornbread; I much prefer savory! Instead of buttermilk, I used oat milk and added a tablespoon of apple cider vinegar to mimic buttermilk.

Twenty-five minutes later and the skillet cornbread was finished. I had a slice, and I must say that I enjoyed it immensely. My daughter loved it also and commented on how flavorful and tender this was. I’ll be making this again. Tomorrow, I plan to make a quiche using produce from our garden.

I enjoyed the book so much that I purchased two copies. The spiral-bound version arrived today. I’ll keep the spiral-bound copy since I love that I can flip to a recipe I’m trying and don’t have to bend or secure to keep the page open. I’ll gift the other copy.