Last week’s menu introduced Fairhaven Organic Flour Mill (Bellingham) and the fresh grain flours they grind weekly. This week I wanted to try some of their blue cornmeal. Blue corn has more protein and lysine than yellow corn, which is high in beta carotene. The blue color is a nice change, too. Other than that, you can cook with blue cornmeal just the same as you would with yellow or white.
Really fresh cornmeal has an extra bit of crunch to it that gives cornbread a nice texture. Some local butter and honey on the fresh warm cornbread is simply out of this world! These are flavors to savor slowly.
Because no commercial grain is grown in Whatcom County, flours from Fairhaven Mill are what I call “transitional foods,” foods which I’ll be happy to swap for something local if it ever comes available. Fairhaven Mill uses organic grains from as close to home as possible, however, and their product quality is excellent.
- Prep Time:
- Cook Time:
- Ready In:
- 1-1/2 cups blue cornmeal (Fairhaven Organic Flour Mill, Bellingham)
- 2 tsp baking powder (see Exceptions)
- 2 tsp honey(4th Corner Farm, Ferndale)
- 3/4 cup milk (Twin Brook Creamery, Lynden)
- 1 large egg (neighbor, Lummi Island)
- 3 Tbsp butter, melted plus enough to grease pan (Breckinridge Farm, Everson)
Preheat oven to 350F. Grease an 8-inch square baking pan with butter, and set aside.
Blend the dry ingredients together. Next, combine the wet ingredients separately, and add them to the dry. Mix well, just enough to blend. Don’t over mix. Pour into prepared baking pan. Bake for 30 minutes at 350F.
Goes well with Beef and Napa Cabbage Stirfry and steamed asparagus.
Terra Organica, Flora and Cornwall, Bellingham
Community Food Co-operative, Westerly and Cordata, Bellingham
The Islander Grocery, Lummi Island
Neighbor’s roadside egg stand