To learn more about this product and others from Nitty Gritty Grain Company, visit their website.
This mix has a robust corn flavor, thanks to a blend of two organic corns: Yellow dent and Wapsie Valley, a heritage variety. The coarse grind gives it an charmingly rustic, grainy texture with a satisfying tooth. The included recipes on the inside of the label are easy as pie (or, as the case may be, cornbread). Just mix, bake or griddle, and serve. Catherine recommends substituting water in the recipes with milk, yogurt or sour cream (or silken tofu as a vegan alternative) for additional richness. The cornbread and pancakes are a delicious breakfast, but also try them as a foundation for baked beans or Southern-style barbecue.
What I Think:
A day or two before my Foodzie Tasting Box arrived, I remember craving cornbread! I had no idea that I would be receiving a cornmeal mix in my box, so it was either intuition or a strange coincidence. Either way, I’m very surprised by what I’m tasting from this cornmeal mix!
I made six cornbread muffins (and I have enough mix left over to make another six muffins, or perhaps a few cornmeal pancakes, which is what I think I will end up making). It’s easy to prepare: measure out the mix, add a little water and oil (I actually used melted butter instead) and 1 beaten egg. Stir until mix is wet (remember, don’t over-mix muffin batter!) and evenly distribute into a lightly greased muffin tin (or instead of lightly greasing, you can use cupcake liners for super easy clean up).
After measuring out the first three muffins, I decided to change things up a bit and I added a little bit of cheese (I used a Mexican blend of four cheeses), and a few jalapeño slices that I removed the seeds from and diced up fine.
The first three muffins were incredible. The flavor is incredibly light and yet hearty in its own way. Delicious corn flavor, slightly sweet and nutty. While most cornbread tends to be rather dense… this has a delicate kind of quality to it.
The second set of muffins (with the cheese and jalapeño) were also quite amazing. I think I should have added a little more cheese, because I found that rather than taste cheese, what I’m noticing is the flavor of the corn REALLY emerging. I added just the right amount of jalapeño though, as these have a kick to them without being too hot and spicy. I wouldn’t call them mild either. I’d call them just right!
Ordinarily when I make cornbread (or cornbread muffins), I use generic corn meal and follow a standard recipe using a ratio of 1:1 corn meal to whole wheat unbleached flour and the other “standard ingredients.” These muffins … are MUCH better than anything I’ve ever produced using that recipe.
As for a tea recommendation, after tasting these muffins, if you want to really accentuate the corn flavor, try this Diyi Cornfields Shu from Verdant Tea – another product that really surprised me with its corn flavor!
My Final Thoughts:
If you want to serve just ordinary cornbread … stay with the corn meal you’re using now. If you want something that will really impress someone (even if that someone is you), you must give this mix a try. I really was not expecting to be as happy with this corn meal mix … I actually had a reaction that was sort of like “eh… why is this in the box?” But after tasting it, I can say without hesitation that this mix makes the best corn bread muffins ever!