{"id":273,"date":"2022-04-08T18:28:00","date_gmt":"2022-04-08T18:28:00","guid":{"rendered":"https:\/\/joefarris.com\/index.php\/2022\/04\/08\/lorem-ipsum-dolor\/"},"modified":"2025-09-01T12:37:25","modified_gmt":"2025-09-01T17:37:25","slug":"lorem-ipsum-dolor","status":"publish","type":"post","link":"https:\/\/joefarris.com\/index.php\/2022\/04\/08\/lorem-ipsum-dolor\/","title":{"rendered":"Homestead Cornbread"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"273\" class=\"elementor elementor-273\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d0d4960 e-flex e-con-boxed e-con e-parent\" data-id=\"d0d4960\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-14c9a10 e-con-full e-flex e-con e-child\" data-id=\"14c9a10\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-660c954 elementor-widget elementor-widget-the7-heading\" data-id=\"660c954\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"the7-heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"the7-heading-title elementor-size-default\">Homestead Cornbread<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ef4ce53 elementor-widget elementor-widget-text-editor\" data-id=\"ef4ce53\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Pre-heat oven to 375 F<\/p><p>In a large bowl, mix 2 cups of cornmeal, 2 cups of flour, 1\/2 cup sugar, 2 tablespoons baking powder, 2 teaspoons salt.\u00a0 Mix well.<\/p><p>Add 2 fresh eggs, 2 cups of milk, and a stick of butter. Mix well.<\/p><p>Pour mix into a buttered 3 quart glass cornbread dish and place in the oven for 30 minutes.\u00a0 Insert toothpick or knife into bread to check it is done.<\/p><p>Your oven time and temperature may vary to get the correct light brown color on top.<\/p><p>Electric and gas ovens seem to cook differently in terms of moisture<\/p><p>You can add some additional milk if the batter is too thick or the cornbread is too dry.\u00a0 The batter should thick but pour easily like a cake or pancake batter. Use a spatula to get every last drop from the mixing bowl into the oven dish.<\/p><p>We use a Kitchen-Aid stand mixer on a medium speed.\u00a0 Fresh eggs from free ranged chickens give a better color and texture to the mix.\u00a0 Even better, use duck eggs. You can substitute your choice of cooking oil for the butter, but butter makes it taste better.<\/p><p>2 Cups home ground cornmeal<\/p><p>Home grown, dried, shucked, and ground into cornmeal is best<\/p><p>You can buy clean, dried corn at your local farm supply in 50 pound bags.\u00a0 Watch you don\u2019t get deer corn or other corn which has been chemically treated.\u00a0 Then grind to the size you prefer.\u00a0 We like it a little bit more on the coarse side, not as fine as flour though.<\/p><p>If all else fails, you can buy cornmeal from your local super market.<\/p><p>One Half Cup of pure cane sugar<\/p><p>We prefer to use a pure cane sugar like C&amp;H Pure Cane Sugar rather than the processed stuff from sugar beets or high fructose corn syrup both of which are known for being gmo.<\/p><p>\u201cTwo Cups of Meadow Gold Bread Flour\u201d<\/p><p>Home grown and ground whole wheat flour would likely be better tasting, but here we have to go to the super market and get what tastes best.<\/p><p>Maybe in the future we can grow and grind up our own wheat.<\/p><p>\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam.<\/p>\n","protected":false},"author":1,"featured_media":18775,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[119],"tags":[55],"class_list":["post-273","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kris-kitchen","tag-featured"],"_links":{"self":[{"href":"https:\/\/joefarris.com\/index.php\/wp-json\/wp\/v2\/posts\/273","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/joefarris.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/joefarris.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/joefarris.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/joefarris.com\/index.php\/wp-json\/wp\/v2\/comments?post=273"}],"version-history":[{"count":7,"href":"https:\/\/joefarris.com\/index.php\/wp-json\/wp\/v2\/posts\/273\/revisions"}],"predecessor-version":[{"id":19212,"href":"https:\/\/joefarris.com\/index.php\/wp-json\/wp\/v2\/posts\/273\/revisions\/19212"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/joefarris.com\/index.php\/wp-json\/wp\/v2\/media\/18775"}],"wp:attachment":[{"href":"https:\/\/joefarris.com\/index.php\/wp-json\/wp\/v2\/media?parent=273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/joefarris.com\/index.php\/wp-json\/wp\/v2\/categories?post=273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/joefarris.com\/index.php\/wp-json\/wp\/v2\/tags?post=273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}