Finally.
We just found a delicious corn bread recipe that we can utilize home grown vegetables (onion, corn), milk from the goats (I cannot wait until we do have one in milk too), and eggs from the chickens. I can even utilize home grown herbs – chives. I can also use my home canned salsa in this recipe.
I found the recipe in a magazine I got from another farmgirl, and here is it on-line: Appalachian Corn Bread.
I wonder if I could simply leave the sugar out, and not change the taste too much? I did use creamed corn, and it turned out to be a moist bread, and delicious. We will make it again once the corn is in, and try it with whole kernel corn too. I used olive oil, and also oiled the baking dish with olive oil (we are doing away with non-stick spray).
My goal is to be able to add the cheese from my very own dairy source. Either a jersey cow or maybe the goats. I better put a bug in my husband's ear about getting a jersey cow. I can see so many ways we can reduce our processed, store bought foods, and make them healthier.
My goal is to be able to add the cheese from my very own dairy source. Either a jersey cow or maybe the goats. I better put a bug in my husband's ear about getting a jersey cow. I can see so many ways we can reduce our processed, store bought foods, and make them healthier.
And of course, the corn meal and flour is from an area stone mill that is still in business. Maybe some day we can grow our own wheat and grind it ourselves. Anything is possible.
This will taste so delicious with our homemade taco soup, which also uses fresh or frozen garden goodies.
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