Tag Archives: cornbread

Stone Ground Cornbread

Corn Bread

Corn Bread

 A grist mill grinds grain into flour, corn into cornmeal.

The corn kernels were ground between two large stones operated by water wheel to turn the stones. The corn is coarser than the corn from grocery store brands.  The taste is the same, delicious, and added a new dimension to the phrase of “cooking from scratch.”  Stone Ground Cornbread is very good with the Meatless Navy Bean Soup.

Stone Ground Cornmeal

Bridgeton Mill Stone Ground Cornmeal

Karen Jean of Bridgeton Mill has a recipe for Cornbread from Scratch on the package which I did use though not completely.  I like to bake with honey instead of sugar.  I am also learning how to bake/cook with coconut oil. Neither change the consistency nor flavor of the cornbread.  Honey and coconut oil were substituted for the brown sugar and cooking oil recommended in the Stone Mill Cornbread.

Bridgeton Mill in Parke County, Indiana

Bridgeton Mill in Parke County, Indiana

Bridgeton Mill, Bridgeton, Indiana in Parke County, Indiana

This is a brochure from Bridgeton Mill, it looks just like that. This mill was built in 1823, rebuilt in 1870.  Michael and Karen purchased it in 1995, and essentially have rebuilt it to its original use.  They even had to restore the dam.  They rebuilt the dam to restore the water power. To quote from the  brochure, “falling water spins the wheel for power.”  You just have to see it to appreciate it. 

Cornmeals are only a  small part of their products.  There are grits, some made from purple corn, flours, pancake mixes cornbread mixes and fish batter.  There are many USA food products of jelly, jams, honeys, and locally made ice cream.  I have only mentioned a very small list of interesting items.  Plan a visit to Bridgeton Mill when you are in Indiana.  Tell them cookbookinabox® and Julia Ann sent you.

Parke County, Indiana has a Covered Bridge Festival, highlighting tours of 31 covered bridges in the area.  The second weekend in October and for 10 days, the town of Rockville, Indiana and surrounding area is one big festival of foods, arts, crafts and antiques. 

Stone Ground Cornbread to enjoy.

Stone Ground Cornbread

Julia Ann
Stone Ground Cornbread is a delicious home baked cornbread to accompany soups, casseroles and left overs for breakfast feasts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Bread
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 1/4 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 cup milk
  • 1 egg
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons honey
  • 2 tablespoon coconut oil

Instructions
 

  • Preheat oven 425 F.
  • Mix the flour, salt and baking powder together.
  • Add the milk, egg, honey and coconut oil.
  • Pour into a hot greased cast iron skillet.
  • (Or pour into a greased 8 x 8 baking pan.
  • Bake 25-30 minutes or until golden brown.

Notes

This recipe was adapted from Karen Jean's of Bridgeton Mill recipe...................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery. cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.
Tried this recipe?Let us know how it was!

 

Meatless navy Bean Soup

Meatless Navy Bean Soup and Corn Bread

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2020 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Southwest Vegetarian Pot Pie

Southwest Vegetarian Pot Pie

 

Using what I learned!

At a local cooking class, once again I was kicked out of my usual thinking:  pot pies have  to have a pastry crust or puff pastry.  Biscuits and refrigerated rolls out of a can are quick and easy toppings.  I had never thought of cornbread.  When do I bake cornbread?   Usually when serving chili or soups there is  a pan of cornbread.  Now to be creative!  What else goes with corn bread other than ham and beans.  BEANS?

Go southwest!

The west is a fascinating landscape, so colorful and different from the mid-west states.  When- ever we drove out to Arizona, I always liked to stop at the Pueblo Indiana Cultural Center in Albuquerque, New Mexico to look in the shops, the museum and the Restaurant.  The food was so good, but look out for the salsa.  Hot!!!

So here is my version of Southwest Vegetarian Pot Pie Recipe.

Southwest Vegetarian Pot Pie

Julia Ann
A blend of southwestern vegetables and seasoning with topping of corn bread, quick and easy to bake together for a one dish meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Vegetarian
Cuisine Southwest
Servings 6

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1/4 cup onion chopped
  • 1/4 cup celery chopped
  • 1/4 cup red bell pepper chopped
  • 3 cloves garlic minced
  • 1-15 ounce pinto beans drained and rinsed
  • 2 cups corn frozen or whole kernel corn, drained
  • 1-15 ounce tomatoes diced and with juice
  • 3/4 teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt or to taste
  • 1/2 teaspoon cumin
  • 1/4 to 1/2 cup water if needed for more liquid
  • CORN BREAD TOPPING
  • 1 1/4 cups unbleached all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/4 cup sugar
  • 1 cup 2% milk
  • 1 egg beaten
  • 1/4 cup extra virgin olive oil
  • 1/2 cup shredded mild cheddar cheese

Instructions
 

  • Preheat oven 400 F.
  • Use 8-inch cast iron skillet (or grease 2 quart casserole dish)
  • Heat olive oil in skillet.
  • Add onion, celery, red bell pepper, and garlic to softened.
  • Add remaining vegetables.
  • Heat to simmering.
  • MIX CORNBREAD TOPPING
  • Whisk dry ingredients together.
  • Add milk, egg and oil.
  • Stir until just mixed, do not beat until smooth.
  • Pour over the bubbling vegetables in cast iron skillet (Or pour hot vegetables into greased casserole and cover with corn bread batter.
  • Bake 25 minutes.
  • Sprinkle shredded cheese on top, set in oven to melt cheese.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.---------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring
you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

 

Evening Southwest Sky

Evening Southwest Sky (Personal Photo of cookbookinabox)

Enjoy an evening dinner with Southwest Vegetarian Pot Pie.

 Serve with

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring  you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.