Otto File Flint Cornbread Recipe

In gratitude for this year's corn harvest, we have a cornbread recipe for you–a vegan adaptation from Alice Waters' The Art of Simple Food. One of our employees decided to try grinding Otto File Flint Corn from her homegrown crop. It was much easier than she thought (just use a coffee mill!).

Otto File Flint Cornbread

Heat the oven to 425°. Use a coffee mill to grind enough dried corn kernels to make one cup of meal. Grease an 8-9" baking dish, cast iron skillet, or muffin tin.

Mix together dry ingredients:
1 cup Otto File Flint Corn cornmeal
¾ cup unbleached, all-purpose flour
1 tablespoon sugar (optional)
1 tablespoon baking powder
3/4 teaspoon salt.

Whisk together wet ingredients:
1 cup of oat or nut milk
Vegan substitute equal to one egg (try Bob's Egg Replacer)
4 tablespoons of your favorite melted vegan butter

Make a well in the dry ingredients, pour in the cold, wet ingredients, followed by the melted butter. Stir all ingredients until you have nice smooth batter.


Pour the batter into a prepared pan and bake for up to 20 minutes (12-15 minutes if you are using a muffin tin). Check for doneness by inserting a toothpick into the middle of your bread or muffin. If it comes out clean, it's done! Cool and enjoy.

Happy, cozy, corny November!

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