Gumby's Cornbread

This is a fairly popular item. Preparation time is a bit long, but you just have to plan several months in advance, or cheat and use store-bought cornmeal.


Obtain some suitable seed corn. "Colorado Blue" and "Bloody Butcher Red" are both good; some nominally ornamental varieties may also prove tasty as meal corn.

Plant the seeds about 6-8" apart in well-fertilized soil in a sunny area in early spring, just after the danger of frost is past. Water regularly. Wait several months, chasing possums away as necessary. When the stalks start turning brown, or fall rains approach, or it just starts feeling like Samhain, it's time to harvest. De-husk the ears and let them dry indoors for another few weeks. Once the ears are properly dry, it should be fairly easy to separate the kernels from the cobs with your hands (not too many at one session, or you'll wear out your hands). Winnow outdoors on a breezy day (if no dry breezy day comes along, you can always use an electric fan). Put the separated & cleaned kernels in ziploc bags & store in the freezer.

When you're ready to make cornbread, take some of the corn out of the freezer and reduce it to meal using any suitable milling device. A little electric coffee mill is just the ticket.

The cornbread

Preheat oven to 400°F.

Combine the dry ingredients in a largish mixing bowl, then add the wet ingredients. The canonical precedure calls for blending the wet ingredients separately and then combining, but I find that just tossing them in and stirring until well mixed does the trick.

Pour the batter into a greased 8" square pan, pop in the oven, and bake for about 25 minutes.

Directions for cast-iron bakeware to follow, when I get around to it.