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This morning, I’m getting ready for a magazine signing in a bookstore over the border in Pullman, Wash. I’ll be serving hot corn bread with butter, honey and black cherry jam. I just finished making about 75 corn cakes that I’ll keep warm in a serving tray. Since I’m making so many, I chose the oven method. Everyone loves my Corn Bread and you will too! From my first batch, I crowned one with butter, dripped some honey all over it and ate it. Perfect. Puffed and golden, they look gorgeous along with the bouquet of daffodils I gathered this morning. You can use my quick and easy stovetop skillet-bake instructions or make a BakeOver crust. This is a Project F.A.R.M. (First-class American Rural Made) product.
Ingredients: Organic Unbleached Wheat Flour, Organic Yellow Corn Meal, Organic Cane Crystals, Barron Flour Mill Baking Powder (aluminum/gluten-free, made w/non-GMO organic rice starch), Sea Salt and Baking Soda. Vegan
Nutrition Facts: One serving equals 250 calories, 1 g fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 470 mg sodium, 54 g carbohydrate, 2 g fiber, 7 g sugar, 6 g protein.
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