This post got an update on 11/8/21Jump to Recipe
Where I’m Working
Hello, everyone! I’ve missed you. This post has been on my to-do list for too long. A new job and business classes have been keeping me busy. I started bussing at a restaurant called The Dogwood and was able to work my way into the kitchen. For the past couple of weeks I’ve been training to run “the pantry,” that is, the soup-salad-sandwich-dessert side of the kitchen. The Dogwood’s mission is to source sustainable, seasonal food, and to offer a chance to individuals who are transitioning from addiction, incarceration, homelessness, and/or underemployment, which is similar to how I plan to run my future bakery cafe.
My business class is helping me to research the market, determine feasibility, and learn how to be a business owner. It will also help me to write a business plan and figure out concrete steps to start selling granola at farmers markets and cafes (which will be my first step on the way to opening a bakery cafe). I am very excited for this perfect opportunity.
What I’m Making
I made this cornbread recipe a month ago and have had the photos sitting in my camera to share with you. It started by baking out of The Bread Baker’s Apprentice, by Peter Reinhart, and noticing a recipe for cornbread. Then, as summer gradually left and I fretted over how to best use up my herbs before they died, I eagerly paired a generous amount of earthy sage with tart cranberries and added them to the cornbread batter. With bated breath, I pulled the fragrant creation out of the oven and felt triumphant as I admired the golden crust and bright cranberries.
The next iteration of it involved soaking the grains overnight to produce a healthier, easier to digest bread that is perfect for special meals.
Soaked Cornbread for Special Occasions
If you make this for Thanksgiving or Christmas, you won’t be disappointed. I just get so excited about good food, and this cornbread is no exception. The recipe calls for bacon fat to grease the pan. If you don’t have any, or want to make this vegetarian, use butter. However, if you have bacon fat, it makes the crust incredibly tasty and golden.
Other Winning Recipes
- Roasted Sweet Potato Medallions: A simple side that completes any meal.
- Rustic Lemon Cornmeal Cake: Perfect for a light dessert after a wholesome meal.
- Roasted Autumn Sweet Potato Soup: A satisfying simple soup to make: roast a bunch of veggies and blend it up with some broth. It tastes fancier than it is to make.
Thanks guys! I hope you enjoy this recipe, and see you next time.
Soaked Cornbread with Cranberry and Sage
- 12" cast iron skillet, 10"round cake pan, or 12"square pan
- 1 cup coarse cornmeal
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 2 cups buttermilk
- 1 1/2 tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1/2 cup maple syrup
- 3 eggs
- 2 tbsp unsalted butter melted
- 1 cup fresh cranberries
- 1/4 cup fresh sage rolled thinly and sliced
- 1 tbsp bacon fat can sub butter
- The night before, or twelve hours before you plan to bake the cornbread, mix together cornmeal, flours, and buttermilk. Let sit out at room temperature.
- When ready to bake, preheat the oven to 350 degrees. Grease a 12 inch cast iron skillet or glass square baking dish, or a 10 inch round cake pan, with bacon fat or butter. Mix together baking powder through butter in a separate bowl. Add to soaked flour/cornmeal mixture and whisk just until combined. Fold in fresh cranberries and sliced sage.
- Pour batter into prepared cast iron skillet and bake for about 30 minutes until golden brown. Let cool slightly. Best served warm or at room temperature.