|Fallout Shelter Cornbread photo by Mary Nelen|
RECIPE: Fallout shelter cornbread.
After many months and really years I’ve finally found the perfect recipe
for cornbread. Got it from the Pioneer Woman. Not sure who she is but
witha name like that, she has gotta know how to make cornbread the way
I like it; in a skillet. The reason I’ve been laboring so is because
cornbread is a perfect vehicle for Pioneer Valley ingredients.
If you’re reading this I don’t have to tell you that heritage corn,
(non-GMO) corn is grown in Hadley. Its also milled in the Valley
and sold as flour. Yes, that’s right, heritage grain grown in the
loamy soil of Hadley where the soil gets a good soak in a crook of
the Connecticut River. Combining this corn, grown in the Valley,
dried in the Valley and milled in the Valley with area yogurt, the most
local of eggs, Cabot butter from Vermont and flour from folks named
L’Etoile at Four Start Farm in Northfield represents all that is great
about eating where you live.
The fact that my first batch of the Pioneer Woman recipe shaped itself
into the symbol for a fallout shelter may not be purely coincidence.
The taste of this crispy edged bread in a skillet is the best thing you can
eat in times of peace or emergency. if Hillary doesn’t get better (as of
this writing, she has phenomena) a fallout shelter might be in our future.
Here is Pioneer Woman’s recipe for cornbread. Note the inclusion of
baking soda with the wet ingredients rather than the dry. I modified
this this recipe substituting 1/2 C of yogurt for 1 C buttermilk. In
addition, I substituted butter for shortening. Sorry Pioneer Woman!
Larder’s vary depending on what food is local and
the proclivity of the cook.
RECIPE: Fallout Shelter Cornbread
1 C cornmeal (NextBarnOver, Hadley MA)
1/2 C flour (Four Star Farms, Northfield MA)
1T baking powder
1 C milk (Your favorite local brand)
1/2 C yogurt (Side Hill Farm, Hawley MA)
1 egg (your favorite hen(s)
1/2 t baking soda
1/4 cup butter (Cabot creamery, VT)
2 T butter
Preheat oven to 400
Mix dry ingredients
Mix wet ingredients
Heat butter 1/4 C butter in skillet on top of stove
When cooled, add 1/4 C butter to wet ingredients
Mix wet and dry ingredients together
Heat 2 T butter in skillet on top of stove until bubbling
Add batter and leave on burner for one minute
Place skillet in oven
Bake for 25 minutes
Remove when golden brown on sides and firm in center. Enjoy and eat
soon. You never know what tomorrow will bring.