This is my pornography: Cornmeal made from corn grown biodynamically on a farm 10 miles from my home, hand-ground by people whose names I know, then given to me as part of my CSA share in the middle of a dreary, frozen February.Now the question looms: What should I make with it? Cornbread seems too mediocre for such a precious flour, but a more complex preparation might overpower the cornmeal's flavor, which I want to fully savor. Maybe polenta or tamales; I'm waiting for inspiration to strike. Any ideas?
2 comments:
If it were me... I would have to do a cornbread or spoon bread.
I can imagine no greater homage to pay than a hot pan of cornbread.
Drizzled with sorghum?.. even better.
Whateer you decide to make..enjoy it for all of us.
Jen, you're probably right. It's just that I've never found a dynamite cornbread recipe. The one I use is just adequate, and I'm looking for something a little sweet, a little savory, and really moist. You're in the South--do you have a good recipe?
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