I love our home canned corn relish. It's great on fish, meat, and one daughter (vegetarian), love it with her mashed potatoes when she lived at home. I drained some and added it to basic corn bread. It was delicious. Next time I'm going to try this with einkorn flour. Recipe: 1 stick of organic butter, 2 Tbsp. divided (see note below) 1 1/2 cups einkorn whole grain flour 3/4 c. organic cornmeal 1 Tbsp. non-gmo baking powder 1 Tbsp. sugar 2 tsp. salt 2 farm fresh eggs, beaten 1 1/4 c. organic milk 1 1/2 c. home canned corn relish, drained well Mix dry ingredients. Mix wet (melt butter) and add to dry. Heat your 10 or 12 inch cast iron skillet with the 2 Tbsp of butter (note: I used organic non-gmo olive oil and it worked great). Bake in a pre-heated oven at 425°F. Depending on the size of you skillet, bake 20 to 35 minutes. Check center, if needed, using a wooden toothpick. Cool a few minutes before serving. ...
Inklings from the Farmhouse, embracing balance and new beginnings.