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Continued for the Community
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
Started by the Community, Continued for the Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | SAT: 9:00am - 6:00pm
| SUN: 10:00am - 6:00pm
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Castle Valley Mill Cornbread


Corn_bread.jpg

*Recipe Courtesy of CVM*
Ingredients
1 ½ cups CVM stone ground cornmeal
½ cup CVM stone ground flour (whole wheat or spelt)
1 Tablespoon baking powder
3 Tablespoons sugar
½ teaspoon salt
1 Tablespoon crushed dried rosemary (or to taste)
½ cup milk
½ cup sour cream or plain yogurt
2 Tablespoons melted butter
2 Tablespoons olive oil
2 large eggs, lightly beaten
1 cup creamed corn
Directions
 
Preheat oven to 400º. Grease 8 inch square baking pan. Combine dry ingredients in a bowl. Mix well with a fork. In a separate bowl, combine remaining ingredients except the creamed corn. Add wet mixture to dry, stirring with a wooden spoon until just combined. Stir in creamed corn. Scrape batter into prepared pan and bake until the top of the bread is golden brown-about 45 minutes. Cool in the pan on a rack. Cut into squares to serve.
*Please note: This recipe doubles nicely.

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