TOFGA (Texas Organic Farmers and Gardeners Association) Conference 2014

[The following is a guest post by Valerie Stegemoeller, who, with her husband, has a small homestead northwest of Houston. She is a co-leader of the Houston-Galveston Chapter of the Weston A. Price Foundation and recently attended the Texas Organic Gardeners and Farmers Association (TOFGA) Conference.  This post was originally published at WAPF Houston]

So, this was my first official year at TOFGA. Last year, I wanted to attend the Austin conference but we were in the middle of closing on our house so I only made the trip for a pre-conference workshop on cover crops. It was readily apparent I was the only one in the room that had no idea what cover crops were and what they did and how to irrigate a garden and so on and so forth. I didn’t know what t-tape was (and my notes said “tea tape?”). About the only thing I understood was compost tea. My husband has been obsessed with it since we went to the Funky Coop Chicken Tour in Austin a few years back and one of the sites on the tour had a Last Organic Outpost-esque variety garden, but with chickens instead of aquaponics.

This year I feel like I have officially graduated from dreamer to novice farmer. I also went from customer to colleague (somewhat), which was just as exciting.

Some of my husband’s ideas – a shelter made of tin and an old electric wire spool and a gate made of t-posts and cattle panel for rotational grazing of the goats

This year’s conference had a good mix of veteran local farmers, homesteaders, small farmers market and CSA farmers, and interested newcomers with some land or just a backyard and a heart full of dreams. I stayed mostly on the livestock track as that was most pertinent to my present situation. (Note there was also urban gardening, community food, business & marketing and fruit/veggie production.) I learned about how difficult it is to meet permit regulations for a goat milk dairy and listened in awe to a gentleman who raises cattle in Texas on grass year-round – attributed to natural cultivation of native grass. Yes, grass, not HAY. The sheep farmer was particularly amusing, because he was my age and having some experience with sheep I could relate to the problems he had and the stories he shared. I even compared his makeshift feed and waterers and mobile shelters to ones my husband constructed.

My husband stood in for me for the compost and pastured pork sessions; his report back: we need compost and we need pigs, haha. I love that he has as much enthusiasm as I do when it comes to this farming stuff. Finally, I ended the conference with a session on garden harvesting where I learned about the importance of washing your hands and not washing your produce or eggs. Also, I have much more appreciation for farmers markets vendors given the ever changing demands of regulators on how to store produce and the requirements for liability insurance. When you think about a small producer at your local market, and the margins on produce, have you thought about the annual costs of insurance, market fees, permits, storage and handling items, soil amendments, gasoline and LABOR it takes to make that happen?? It’s eye-opening.

In addition to catching up with old friends I hadn’t seen since moving to the farm, I met so many people, including a Weston A Price member who makes a living working on various farms in Austin; a gentleman that swapped stories and reminisced with me about old time family hog butchering in the winter and making homemade sausage; a smart young woman who sources local food for farm to table restaurants who explained to me some of the unexpected challenges, many political, surrounding her line of work. Everywhere you turn there is an interesting story, a friendly piece of advice, an opportunity to learn something new and a connection waiting to be made. The booths showcased feed, seed, compost and technology companies, certification services, helpful books, and organizations like FARFA, the Farm and Ranch Freedom Alliance – and so many more.

3 of the many books I picked up at the conference

Overall, three things really hit home for me at the conference. One, true pastured animal farmers are GRASS farmers and SOIL biologists. Their business is optimizing the grass feed on their land (and the soil health that supports it) so the animals have optimal nutrition and cost little in pest/waste control, mineral supplements, and even weather protection. (Good soil keeps the ground warmer in winter and cooler in summer.) Naturally, I hurried out to purchase a book on biodynamic pasture management.

Second, this kind of farming takes true innovation. I am so thankful my husband enjoys that part of the farm. My lack of experience with basic construction puts me at a huge disadvantage in innovating cheap ways to shelter, feed, fence and water these creatures. This efficiency born through creativity inspired me to pick up another book – this time, permaculture design.

The final takeaway is something one of the speakers said – don’t forget to pay yourself a decent wage. The speaker likened working for a low wage as similar to WalMart and McDonalds not paying their workers enough to live on. Now, from a business perspective, a lot of people starting businesses do so knowing they won’t get cash positive for a couple years, often sacrificing salary for future earnings potential. However, we can’t forget that at the end of the day this is a business (if you are looking to live off your farm), and that means you can’t discount your salary, your labor. I have customers that I know sacrifice to pay for quality, local food, and it is difficult sometimes to think about how much more expensive my food is versus the grocery store, but if I want to be able to continue growing good food and for it to be available, I have to provide for myself as well. It is something I didn’t expect when I got into this business.

covering and uncovering the garden for winter freezes is a lot of work! – not to mention constructing beds, planting, watering, weeding, picking, storing

All in all, it was a wonderful experience and I will certainly be looking forward to next year’s conference in San Antonio. I would highly recommend the conference to everyone interested in urban farming, whether that be someone looking to start a tiny kitchen garden to feed their family with maybe some backyard hens, a local foods advocate with an interest in understanding more about food production, a new farmer who could use some pointers or an established farmer who might be looking for a new market for their goods. Houston’s local foodscape is growing rapidly, but at the same time is also undergoing some major changes which have brought new challenges to the everyday grower.

For more information about TOFGA, feel free to contact me at valerie@wapf-houston.com. You can also visit their site http://www.tofga.org/

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Celebration of traditional food at Houston Real Food Nutrition dinner

Partners in Paleo Logo

Houston Real Food Nutrition and Partners in Paleo are presenting a traditionally prepared dinner in celebration of the upcoming Houston Regional Wise Traditions conference sponsored by the Weston A. Price Foundation.

Jeanette Pearson, owner/chef, of Partners in Paleo, will prepare a Weston A. Price Foundation type dinner with a Cajun Mardi Gras theme.  The main course will be chicken étoufée with red beans and rice.  Sourdough bread and butter will accompany the meal.  The bread is being made especially for the dinner.  There will also be fermented sauerkraut made by a local artisan.  You can choose the WAPF traditional dinner or a paleo dinner option.

There will be a discussion of the benefits of drinking real, unprocessed milk and samples to taste.

The price of the dinner and meeting is $20.00 per person and includes a dessert and tea or water.

Houston Real Food NutritionAs a door prize, Valerie Stegemoeller, a local homesteader of Stegesaurus Farm, has donated two dozen eggs from her soy-free, GMO-free, pastured hens.

Join us for a delicious traditional dinner and meet with others who are interested in eating well for good health.

Sign-up Now!

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Wise Traditions Regional Conference in Houston March 29-30, 2014

Although the conference is over, conference recordings can be purchased online. Several different packages are available. Contact Fleetwood Onsite for more information.

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Houston Will Host a WAPF Regional Wise Traditions Conference

WAPF 2013 Conf Friday DinnerHouston is lucky this year!  The Weston A. Price Foundation (WAPF) has chosen Houston to be the location of one of their two regional conferences for 2014.  The WAPF has one major international conference each year (last one was in Atlanta, November 2013) and two regional conferences.  We don’t need to travel far to hear national speakers and learn more about eating traditional foods to promote good health.

The Houston Regional Wise Traditions Conference will be at the Houston Marriott South at Hobby Airport March 29-30, 2014.

Although there is much more to come, here is the information we have now about the program and the speakers.

The two-day, Saturday/Sunday conference will have two tracks, a beginner track and an advanced track.  Saturday’s tracks are Getting Started with Traditional Foods and Nutrition and Health. Sunday’s tracks are Nutrition for Chronic Disease and Healthy Baby.

This is a great way to introduce your family and friends to a healthy nutrient-dense diet.  There will also be talks that can provide information for those already on a real food diet.

The conference will be a good place to meet people who, like you, are interested in eating right for good health.

Sally Fallon MorrellNational speakers already confirmed are Sally Fallon Morrell, president of the WAPF, who will talk about the research of Weston A. Price and Nourishing Traditional Diets – Part I and II.  Also confirmed are Chris Masterjohn PhD and Kaayla Daniel PhD.  Local speakers include Dawn Ewing ND and Susan Doiron, who has given two superb food demos for our Meetup Group Houston Real Food Nutrition.  More speakers will be announced soon.

Bone Broth DemoIn addition to the Traditional Diets presentation, other topics include a Bone Broth demo, Myths and Truths about Vegetarian Diets, The Vital Fat-Soluble Vitamins, Cod Liver Oil, Our Number One Superfood, and more.

There will be local and national vendors and exhibitors selling nutrient-dense food and healthy products.

On top of all that, there will be two delicious lunches Fruit Compote Dessert(included) based on WAPF foods.  And don’t forget desserts!

I will be there!  I hope to see you!

MORE DETAILS

REGISTER NOW!

Food photos are from the 2013 Wise Traditions conference in Atlanta and show some of the delicious meals that you can expect at the Houston conference.

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Gingerbread with Cream Cheese and Raw Honey Topping

Gingerbread with Cream Cheese ToppingFinally, this is the last recipe I will post from our delicious Christmas dinner.  This gingerbread was a real treat, a special occasion dessert.  It was made with shredded fresh ginger and sprouted whole wheat flour and served with a dollop of sweet and smooth cream cheese and raw honey topping.  It was the perfect ending to an excellent dinner.  I will probably not wait for another holiday to make this gingerbread again.

We rarely have dessert, but when we do, I want it to be made with the best and most nutritious ingredients possible.

Here’s how I made this gingerbread. . .

Gingerbread with Cream Cheese and Raw Honey Topping

Ingredients

2 1/4 cups sprouted whole wheat flour (I used To Your Health Sprouted Flour)
1 teaspoon baking soda (I used Bob’s Red Mill Baking Soda)
1 teaspoon ground cinnamon (I used Frontier Ceylon Cinnamon)
1/4 teaspoon ground allspice (I used Frontier)
1/2 teaspoon salt (I use Celtic Sea Salt)
1/2 cup (4 ounces) butter, softened (I use Kerrygold butter)
2/3 cup molasses
2/3 cup sucanat (I used Rapunzel)
2 large eggs, preferably from pastured chickens
3 tablespoons finely grated peeled organic ginger
2/3 cup hot water

Topping

8 ounces cream cheese, softened (I used Central Market organic cream cheese)
3 tablespoons raw honey (I used local raw honey from Gulf Coast Honey Bee Farms)

Preparation

Preheat the oven to 350 degrees Fahrenheit.  Butter a 9-inch square pan.  Combine flour, baking soda, spices, and salt in a large bowl.

With an electric mixer on medium speed, beat together butter, molasses, sucanat, eggs, and ginger in a large bowl until combined.

Creamed butter and sweeteners

Reduce speed to low and add in flour mixture until smooth.

Adding the flour mixtur

Add hot water and mix until combined.

Adding the hot water

Put batter into the buttered pan and bake until a wooden toothpick inserted in the center comes out clean, about 35 to 40 minutes.  Cool in the pan on a rack.

Baked gingerbreadGingerbread square with cream cheese toppingThe gingerbread may be eaten while warm, but I made mine the day before Christmas to save dinner prep time on the big day.

To make the topping, place the cream cheese and honey in a food processor and blend well.

Cut the ginger bread into squares and top each with a spoonful of cream cheese topping.

 

The topping is based on a recipe in Nourishing Traditions by Sally Fallon.

Note:  I hadn’t bought enough fresh ginger and had only about 2 tablespoons of grated ginger, so I supplemented with 1/2 teaspoon of organic ground ginger.

This post is shared on Real Food Wednesday.

 

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Homemade Cream Gravy – you don’t need to avoid gravy!

Cream gravy with goose fatHave you been avoiding gravies because you thought they were unhealthy?  Traditional gravy really wasn’t unhealthy.  It was usually made with fat from cooking meat or some butter, a little flour, and some homemade broth, milk, or cream.

In fact, homemade gravy made with healthy fats and milk, cream, or broth would increase the nutrition in your meal rather than make it unhealthy.

However, gravy can be unhealthy when made with artificial seasonings, fake fats, and MSG.

As I mentioned in my last post on cornbread dressing, I have added cornbread and cornbread dressing back into our meals now that I use sprouted corn flour.  Well, when you have turkey or chicken and dressing, you certainly need gravy or some kind of sauce to moisten and flavor the food.

I made a cream gravy for our New Year’s dinner using goose fat leftover from Thanksgiving dinner, some einkorn flour, raw cream, and broth.

I was so busy making all the dishes for our Christmas dinner that I didn’t get as many photos as I wanted of all the steps; however, here’s how I made this delicious gravy that really enhanced the meal.

Homemade Cream Gravy

Ingredients

1/4 cup goose fat (leftover from Thanksgiving dinner)
1/4 cup organic einkorn flour (I use this)
1 cup raw cream (I used cream from Pure Milk Farms)
1 cup homemade broth
1/2 teaspoon salt (I use Celtic Sea Salt)
Dash of freshly ground organic pepper (I use Frontier Organic)

Preparation

Cream gravy thickeningMelt the fat in a saucepan over low heat.

Remove the pan from the heat and slowly add the flour until smooth, stirring constantly.

Put the pan back on the heat and cook for about 2 minutes.

Again remove the pan from the heat and gradually add the cream, broth, salt and pepper, stirring constantly.

Return the pan to the heat and cook over medium heat until the sauce thickens and comes to a boil, stirring very frequently.

Reduce heat and simmer for 2 or 3 minutes.  When the gravy coats the spoon (see the top photo), it will be ready

It is important to remove the pan from the heat before adding the flour and milk to prevent lumps in the gravy.  If you already have lumps in your gravy, all is not lost, you can filter it through a sieve to remove them.

Variations

If you don’t have any goose fat handy, there are other good, healthy fats you can use.  The best tasting fats are probably from meat or poultry you have cooked, but you can always use butter.

The liquid can be all cream, all broth, all milk, or a mixture of any of these.  I used the cream and broth because that was what I had on hand.

If you use butter and milk, you will have a classic white sauce that is delicious with many foods, meats, vegetables, and pastas.

You might also want to read . . .

Broth ready to strain
Bone Broth from Pastured Chicken

 

Finished broth
Meat Stock or Bone Broth – which do you Make?

Posted in Dairy, Fats, Healthy Fats, Nutrition, Organic Food, Raw Milk, Real Food, Recipes, Traditional Food | Tagged , , , , | 1 Comment

Cornbread Dressing (or Stuffing) – Gluten-free

Baked cornbread dressingAlthough I grew up eating cornbread and cornbread dressing, I haven’t used it much recently due to concern about the preparation of the cornmeal.  I had learned how important it is to prepare corn properly for good nutrition and better digestion.  To find a healthier cornmeal, I’ve been experimenting with sprouted corn flour in place of the commercial, degerminated cornmeal my family used to have.  I’ve found that sprouted corn flour works very well in cornbread and doesn’t require soaking. It’s quick and easy to prepare, and–a big plus–it has the familiar and well-loved taste and texture that I remember.

Since I know that sprouted corn flour makes excellent cornbread, I decided to add cornbread dressing back into our meals, especially holiday meals with baked chicken, ham, and turkey.  We had this delicious dressing with our Christmas dinner this year.

Cornbread Dressing

Ingredients

1 pan baked cornbread
1/2 cup chopped organic celery
1/2 cup chopped organic onion
2 tablespoons butter (I use Kerrygold grassfed butter)
2 teaspoons dried sage, or to taste (I used Penzey’s rubbed sage)
1/2 teaspoon thyme (I used Penzey’s French thyme)
1/2 teaspoon rosemary (I used Frontier Organic Rosemary)
dash nutmeg (I used Frontier Organic Nutmeg)
1/2 teaspoon freshly ground black pepper (I use Frontier Organic Black Peppercorns)
Sea salt to taste, about 1/2 teaspoon (I use Celtic Sea Salt)
2 eggs, beaten, preferably from pastured hens
Broth, from the turkey or chicken, or other homemade broth (I used homemade beef broth)

Preparation

Saute celery and onion in the butter until translucent.

Sauteed celery and onions

Using your hands, crumble the cornbread into a large bowl. I love the Pyrex 8-Cup Measuring Bowl with a handle.  They are so easy to use and pour or scoop from.

Crumbled cornbread

Add the sauteed celery and onion, pepper, salt, herbs, beaten eggs and broth.  Start with about one cup of broth.  Stir to combine well.  Add more broth to get the texture you want.  I like a soft, almost custard-like dressing, so I usually add more broth.  If you like a drier dressing, you may not need more broth.  The mixture should hold its shape when pressed with the spoon.

Cornbread dressing mixturePut the dressing in a buttered casserole dish.  For our Christmas dinner, I made the dressing the day before and put it in the refrigerator overnight.  I baked it in the same oven with the chicken.

Bake the dressing covered for 30 minutes in a preheated 350 degree Fahrenheit oven.  Uncover and bake for about another 30 minutes until golden brown on top.  The dressing can be baked in the same oven with the turkey or chicken if you have room.

Variations

You can add cooked, chopped giblets or oysters to the dressing mixture.

To double the recipe:  If you do not need a gluten-free dressing, you can double the recipe by adding 6 to 10 slices of crumbled bread, 3 eggs, 1 cup each of celery and onions, 1/4 cup butter, and double the seasonings.  Bake in a buttered 9 by 13 baking dish.  You could also double the recipe by using a double recipe of baked cornbread instead of adding bread, using 3 eggs, and doubling the other ingredients.

Note:  the terms dressing and stuffing are interchangeable.  This dressing could be used for stuffing a turkey or chicken, but don’t add as much broth since it will absorb juices from the bird.

 

Posted in Eggs, Gluten-free, Organic Food, Pastured Eggs, Real Food, Recipes | 2 Comments

Best Christmas Dinner Ever! Thyme Roasted Chicken, Baked Ham, Veggies, and Real Gingerbread

Christmas dinner 2013That’s what my son said!  He always likes the food I cook, but he said this Christmas dinner was maybe the best meal I’d ever prepared.  Maybe he was just extra hungry, but he wasn’t the only one that enjoyed the dinner.  We all thought it was delicious, AND, it was all Real Food.

Christmas dinner this year was thyme roasted chicken, baked nitrite-free ham, cornbread dressing, cream gravy, and lots of fresh veggies, followed by gingerbread with cream cheese topping.

Oh how good real food tastes!

To save cooking time on Christmas day, I made two of the dishes the day before–the cornbread dressing (ready to put in the oven) and the gingerbread.

Preparation:

sThyme-roasted chicken with potatoesCornbread dressingFirst thing Christmas day, the chicken went into the oven with organic golden potatoes surrounding it in the baking pan.  When the chicken was an hour from being done, I put the cornbread dressing in the oven.  The recipe for the dressing, made with gluten-free sprouted corn flour, is in a separate post.

Head of cabbageWhile the dressing and chicken were cooking, we prepared the veggies.

I washed the cabbage–fresh and tender from the Nassau Bay Farmers Market–and shredded it with a knife.  By the way, when cooking fresh, local cabbage, use the whole head and don’t throw away the lovely, dark-green outer leaves.  Those leaves are full of nutrition and flavor.  About 20 minutes before the chicken and dressing were done, I cooked the shredded cabbage in a skillet with lots of butter, probably at least 3 to 4 tablespoons.  We love butter.  I seasoned the cabbage with a little sea salt (I use Celtic Sea Salt) and freshly ground black pepper.

The broccoli, also from a local farmer at the Nassau Bay Farmers Market, was washed and separated into flowerets.  The stem was peeled and sliced and added to the pot.  The broccoli was cooked about 5 minutes in simmering filtered water, then drained and seasoned with butter and sea salt.

Mixed squash and onionThe squash–mixed pattypan, zucchini, and yellow squash–were washed and cut into chunks.  Two chopped onions were added to the pot.  Only the pattypan, the last of the season, was from the farmers market.  The zucchini and yellow squash were organic but not local.  The squash were simmered in filtered water about 10 minutes, then well-drained and seasoned with lots of butter and sea salt.

Baked hamSince the ham was precooked, we just heated some slices for a few minutes in our toaster oven.  Our one big oven was full of chicken and dressing.

Cream GravyTo go with the meat, dressing, and veggies, I made a cream gravy with goose fat, einkorn flour, raw cream, and homemade broth.  The gravy is also featured in a separate post.

The fermented cranberry-orange relish was made for our Thanksgiving dinner and was still tangy and delicious.

Gingerbread with cream cheese toppingAs a finish to our holiday meal, we had real gingerbread with a cream cheese and raw honey topping.

Note:  I posted some of these recipes separately to make it easier to search and find them later.

Posted in Dinner, Eggs, Farmers Markets, Fats, Health, Healthy Fats, Local Farming, Nutrition, Organic Food, Pastured Eggs, Real Food, Recipes, Traditional Food, What's for dinner | Tagged , , , , , , , | 3 Comments

Pumpkin Pie made with Raw Cream and Lard Crust

Pumpkin PieWe all have our favorite pumpkin pie recipes. Here is the one we had with our Thanksgiving dinner.  This version is made with healthier ingredients, like raw cream, unrefined organic sugar, organic spices, and a lard pie crust.

Although I didn’t have time this year, I have baked my own pumpkin.  If you have time, you can improve the taste and nutrition of your pie by making your own pumpkin puree. The Healthy Home Economist has good directions (and a video) about how to bake the pumpkin.  Make the puree a few days before you plan to bake your pie.  Her version of pumpkin pie is made with coconut milk instead of cream.

 

Pumpkin Pie

Ingredients

2 cups pumpkin puree, home cooked or canned organic (like this one)
1-2/3 cups raw cream (I use raw cream from Pure Milk Farms)
2/3 cups unrefined organic sugar, Rapadura or sucanat (I use Rapunzel Unrefined Whole Cane Sugar)
3 eggs, preferably from pastured chickens (mine are from a local backyard farmer)
2 teaspoons organic ground cinnamon (I use this Ceylon cinnamon)
1/2 teaspoon ground ginger (I use Frontier Organic ginger)
1 teaspoon ground nutmeg (I use Frontier Organic Nutmeg)
1 teaspoon ground allspice (I use Frontier Organic Allspice)
1/2 teaspoon organic ground cloves
1 unbaked 9-inch pie crust (recipe)

Preparation

Preheat oven to 425 degrees F.

Slice of Pumpkin PieIn a large mixing bowl, mix filling ingredients in the order given.  Pour into pie crust.  Bake at 425 degrees for 15 minutes.  Reduce oven temperature to 350 degrees and bake for 45 minutes or until done when a knife inserted in the center comes out clean.  Cool.  Serve with whipped cream or eat plain.

I made the pie a day ahead because we like it chilled in the refrigerator overnight.

The pie crust I used for our pumpkin pie is the extra one I froze after making Better than cake! Birthday Chocolate Cream Pie! (That post includes the pie crust recipe.) I could not get the thawed lard crust to roll out. It was just too soft and tender. I had to press the crust into the pie plate before adding the filling.  The crust for this pie was delicious. Pressing rather than rolling didn’t seem to affect the taste or look of the crust.

Posted in Dairy, Eggs, Health, Local Farming, Nutrition, Organic Food, Pastured Eggs, Raw Milk, Real Food, Recipes, Traditional Food | Tagged , , , , , , | Leave a comment

Cornbread – Gluten-Free, Made with Sprouted Corn Flour

Sprouted Flour CornbreadTraditionally, the bread at many Southern meals has been cornbread, especially if those meals included pork, beans, or greens.  I’ve always loved homemade cornbread and have tried different recipes, but this is my favorite.

The kind of cornbread I grew up with was made with only cornmeal, no wheat at all, and did not have any added sweetener.  My mom made her cornbread in a cast iron skillet on the stovetop.  She turned it over to finish cooking and brown the top.  Her cornmeal was a typical commercial version of degerminated cornmeal.

I’ve developed a recipe that is very, very close to the cornbread I remember growing up, and, at the same time, it is made with a healthier more nutritious cornmeal–sprouted whole corn flour!  We all love the taste and texture of this cornbread and I’ve already made it several times, including for Thanksgiving dinner.  I plan to make a batch of this cornbread to use in dressing for our Christmas dinner.

This is a great addition to almost any meal.  It’s quick to fix and bake and doesn’t require very many ingredients.  The corn flour is more economical if bought in larger quantities.  It can be stored for several months in the freezer.  I keep a smaller amount in the refrigerator for regular use.
 

Sprouted Flour Cornbread

Ingredients

2 cups sprouted corn flour (I used 2lb. Organic, To Your Health Sprouted Yellow Corn Flour
1/2 teaspoon salt (I use Celtic Sea Salt)
2 teaspoons aluminum-free baking powder (I use Rumford Baking Powder)
4 tablespoons melted butter (I use Kerrygold)
2 eggs, preferably from pastured chickens (I use eggs from a local backyard farmer)
1 cup milk (I use raw whole milk from Healthyway Dairy)

Preparation

Sprouted Flour CornbreadPreheat oven to 400 degrees F.  Combine dry ingredients in a bowl.  Combine liquid ingredients and add to dry ingredients.  Stir just until combined.  Pour into a buttered 8-inch square pan.  Bake about 20 minutes until lightly browned.

Cut into about 9 squares and serve hot with lots of extra butter.

We had this version of cornbread with our Thanksgiving dinner.

Variations:

Dairy-free:  Substitute melted coconut oil or lard for the butter and coconut milk for dairy milk.
Buttermilk:  Substitute 1 cup buttermilk, yogurt, or kefir for whole milk and add 1/2 teaspoon baking soda.

For more delicious versions of cornbread, see Coconut Flour Cornbread, which uses much less corn flour, and Southern Cornbread made with freshly ground corn and whole wheat and baked in a cast iron skillet.

Posted in Dairy, Health, Healthy Fats, Nutrition, Pastured Eggs, Raw Milk, Real Food, Recipes, Traditional Food | Tagged , , , , , , , , | 2 Comments