Organic, stone-ground blue cornmeal, fresh buttermilk, pastured eggs..
(adapted from a recipe by Crescent Dragonwagon)
1 1/2 cups organic stone-ground blue cornmeal
1/3 cup organic, unbleached all-purpose flour
1/3 cup roasted corn kernels
1/2 tablespoon dried jalapeño (optional)
1 1/4 teaspoons aluminum-free baking powder
1/2 teaspoon aluminum-free baking soda
1/2 teaspoon sea salt
2 pastured eggs
3/4 fresh buttermilk
1 cup fresh whole milk
2 tablespoons pastured butter
Cut corn from the cob and toast in a skillet with a little butter (and jalapeño, if using) until golden brown. Set aside to cool.
Sift the dry ingredients together in a bowl
Whisk the eggs into the buttermilk, then add to the flour mixture. Add corn and stir to combine, using as few strokes as possible.
Heat 2 tablespoons of butter in a 10-inch cast iron skillet over medium heat. Use a bunched-up paper towel to rub melted butter up the sides of then pan, then pour the remaining butter into the cornbread batter and stir to combine.
Pour the cornbread batter into the hot skillet and bake in a 350-degree oven until it passes the toothpick test, about 50-60 minutes.
Allow to cool and serve with raw honey butter.