1 & ⅓ Cups freshly ground wheat flour (made with soft white wheatberries)
1 Cup freshly ground cornmeal
¾ C granulated sugar
2 Tablespoons baking powder
½ teaspoons salt
2 large eggs, beaten
⅔ Cup of milk
4 Tablespoons vegetable oil
1 can creamstyle corn
Instructions
Preheat oven to 400 degrees.
Place your Cast Iron skillet in the oven while it’s pre-heating. The secret to perfectly crispy cornbread is pouring your batter into a hot skillet!
Mix all ingredients well, then pour into a well-seasoned, HOT 12 inch Cast Iron skillet.
Bake for 25-30 minutes or until golden brown.
You can also make corn muffins: Grease muffin tins or line with liners. Fill muffin tins ½ full, and bake for 15-20 minutes. (Makes 24 mini muffins or 12 regular sized muffins)
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/freshly-ground-sweet-cornbread/