Geechie Boy Mill Blue Cornbread

One of the farms that I’m working with for my ongoing book project about our local Charleston food scene is, Geechie Boy Mill in Edisto, South Carolina. On one of my recent visits I took my daughter out with me and she fell in love with the farm store and the owners Greg & Betsy Johnsman. I think the feeling might have been mutual because as we were leaving they handed me a bag of their Geechie Boy Mill Blue Cornmeal and explained that it was for my daughter…that she would love the fun color and I’d love the flavor! http://geechieboymill.com

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Recently I inherited one of the loveliest gifts you can acquire from a family member: (not 1, not 2, but 3 cast iron skillets from my grandmother)!!! WHOOT, WHOOT, WHOOT!!! I decided it was time to put these to use and I made a double batch of cornbread using my special blue cornmeal from my friends at Geechie Boy Mill. The cornbread turned out awesome, the color was vibrant, the flavor amazing…it was an instant hit with my daughter and our friends! I hope that you enjoy it as much as we have. This is a recipe that I’ve had for quite some time and incorporated our new cornmeal…it was amazing and I can’t wait to make it again. (I doubled this recipe and used 3 varying sized skillets).

Geechie Boy Mill Blue Cornmeal Cornbread 

 

What you will need:

  • 1 1/4 cups Geechie Boy Mill Blue Cornmeal
  • 3/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup whole milk
  • 1 cup buttermilk
  • 2 eggs
  • 8 tablespoons unsalted butter, melted

The process:

Preheat oven to 425 F and place 9 inch cast iron skillet in oven to warm up while you make the batter. In large standing mixer, whisk the cornmeal, flour, salt, sugar, baking powder and baking soda. Mix in the milk, buttermilk and eggs. Mix in almost all the melted butter, saving about 1 teaspoon to coat the cast iron skillet before pouring in the batter.

Once batter is made, remove the skillet from oven and reduce heat to 375 F. Coat the skillet with melted (remaining) 1 teaspoon of butter. Pour in batter and place in middle of oven to cook. Bake about 20-25 minutes (test center of cornbread with tooth pick) once fully cooked, remove from heat and allow to cool for 10-15 minutes and serve (with butter)!

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