Farmhouse Cheese Corn Bread

This is a recipe I made up to use up our milk supply/farmhouse cheese supply.  It is not like your traditional salty or sweet corn bread. But is a great homemade "rustic" type bread that is versatile, different and taste great year round.  A slice, fresh out of the oven, with veggies or a salad in summer, a slice with homemade soup or chili in winter . It is good reheated, cut into large chucks, with milk poured over it for breakfast!  Be creative I say!

First, you will need to make farmhouse cheese,  mix in 1 tsp salt for every gallon of milk and let it drain in the cheese cloth hanging for a few hours to make a dry plain salted cheese ball. (like we did there but with out the herbs just the salt)  We do this all the time and use this type of cheese crumbled up to put on salads, put into bruschetta,  mixed in with spicy rice and baked into pepper halves  or sprinkled in soups.  Once you have your cheese proceed……

1 ¼ cup corn meal

1 ¼ cup flour (we use fresh ground wheat flour)

3 teaspoons baking powder

1 teaspoon salt

1 tablespoon Parmesan cheese

2 eggs

½ cup olive oil

1 cup milk (we use goat milk :)  )

1 table spoon chives (fresh chopped or dried)

2 pinches shredded cheddar cheese

1 cup - chopped to pea size, farm house cheese made like stated above.  (large curd cottage cheese works well for a substitute that is drained really well)

Half a stick of butter

And any other spices you might like to add. -  you can dice up hot peppers or use a few red pepper flakes, a few shakes of chili powder tastes great too.  Depending on how spicy you like things. 

Mix all the dry ingredients together – Corn meal, Flour, baking powder, salt, Parmesan cheese.

Then in a separate bowl mix together the eggs, olive oil, milk, chives, cheddar cheese and farm house cheese.

Blend the two mixes together.  It will be pretty thick.

Take a 10 inch cast iron skillet and put the half stick of butter into it.  Place it in the oven and set the oven at 400 to preheat.   

Once the oven is preheated take out the skillet and turn it around a little to coat the inside of the skillet with the melted butter, then pour or spread in your thick batter.   

Spread it around evenly.  

Put it back into the hot oven for 30 minutes.  You might want to keep an eye on it as my oven is a convection oven and bakes a little quick.  It is ready as soon as a knife come out of the center clean.  Try not to over bake it. 

We eat this more in the summer months than the winter months as we always have more milk to use up in the summer.  

My son William does "stop animation" for his hobby. The above movie was created by him as he ate his slice of Farmhouse Corn Bread.  Enjoy!

May God richly bless you today and everyday you walk with Him.
susan