Honey and Cornbread

These two foods were made for each other. One without the other is great, but warm cornbread, with lots of butter and honey, is to die for. It was a staple on our farm for winter suppers, served beside with bean soup made from a ham bone. Millbrook, the village south of our farm, is home to the Kister Mill, built in 1819, one of several water mills along the creek which runs west into Springville. When we first were married, 50 years ago, the Mill ground cornmeal, which was sold in Buehler’s and Hawkins’ Markets. We took rough lumber cut from our woods to the Mill to be planed. The miller, Hutch, was pressing cider from customers’ apples the day we were down. The building was alive, literally, with the maze of belts that hummed and thumped through the room, powered by the water wheel. Time, and Hutch, passed and the Mill closed and fell into disrepair, was bought and sold, then sat idle until it was recently bought by the Western Land Conservancy and restored. On September 18 the Mill will be opened to the public for a free viewing, and on the 26 th and 27 th, , it will host an author and artist festival. https://www.ohiohistory.org/events/explore-the-historic-kister-mill/ https://www.facebook.com/groups/1631591551498947/ This is a scratch recipe for cornbread, tried and true.

Ingredients

Cornbread

1 c. cornmeal
1 c. flour
1 c. milk
¼ c. oil or melted shortening
2 Tbsp brown sugar
4 tsp baking powder
½ tsp salt
2 beaten eggs
1 8oz jar Wildflower Honey from Millbrook Road Apiary

Directions

Put a lump of bacon grease in a 9” cast iron skillet and put in a 400F oven to heat. The hot fat will add a tasty crust.
Mix together cornmeal, flour, baking powder, salt, and brown sugar
Add eggs, milk, and oil (or melted shortening)
Stir till smooth, pour into hot skillet and bake 25 minutes.
Serve with butter and Wildflower Honey from Millbrook Road Apiary.
P.S. After visiting the Mill, drive north on Millbrook Road and come see us!