Bayou Cora Farms Cornbread
2 cups BCF Heirloom Cornmeal
5 tablespoons sugar
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 heaping tablespoon Crisco solid shortening
¼ cup canola oil
2 cups cultured whole buttermilk (Dairy Fresh Bulgarian Style)
10 in. iron skillet
Mix dry ingredients well. Do not use a mixer, use a large spoon.
Add buttermilk and mix well.
Add eggs one at a time. Beat each egg with a fork before adding.
Add canola oil and stir well.
Pre-heat oven to 425 degrees.
Put 1 heaping tablespoon of Crisco shortening in the skillet.
Place in oven to melt.
When melted take out of oven and pour batter in skillet.
Place back in oven and bake 20 - 30 minutes or until brown on top and a knife in center comes out clean.
Corn Flour Pound Cake
2 cups Bayou Cora Farms Heirloom Corn Flour
1 teaspoon baking powder
½ teaspoon baking soda
2 cups sugar
¼ teaspoon salt
1 cup butter
5 medium eggs
2 teaspoons vanilla
1 teaspoon lemon extract
1 ½ cups buttermilk (not low fat)
Cream butter and sugar in large bowl.
In a separate bowl, mix corn flour, baking soda, salt, and baking powder together. Stir well.
Add to butter and sugar mixture in small amounts, alternating with eggs and buttermilk. Mix well.
Add vanilla and lemon extract. Mix well.
Spray non-stick tube pan with baking spray and pour in mix evenly.
Bake at 325 degrees for 1 hour 10 minutes or until toothpick stuck in center comes out clean.