Buttermilk Corn Bread
This Loyalist quick bread was likely brought to Canada with the first wave of immigration in the late 1700’s. More and more often, it’s possible to find good locally grown/milled corn meal. For this corn bread recipe I’ve used a New Brunswick product from Speerville Mills and jazzed it up with a healthy dose of ground flax. It’s tremendous with almost any sort of soup although we like it a lot with a traditional onion soup!
• 2 cups (500 mL) cornmeal
• 1 ½ cups (375 mL) all purpose flour
• 1 ½ Tbsp (25 mL) baking powder
• 1 tsp (5 mL) salt
• ¾ cup (175 mL) ground flax
• 2 eggs
• 2/3 cup (150 mL) maple syrup
• 2 Tbsp (30 mL) canola oil
• 1 cup (250 mL) buttermilk
• ½ cup (125 mL) crisp bacon pieces
Oil a 9”(23 cm) cast iron skillet. Place into a preheated 400’F (200’C) oven.
Meanwhile, sift together the cornmeal, flour, baking powder and salt. Stir in the flax. In a separate bowl, whisk together the eggs, maple syrup, canola oil and buttermilk.
Combine with dry ingredients, stirring just till no dry spots remain. Pour into the preheated skillet, sprinkle with bacon pieces. Bake for 25 – 30 minutes or till browned. Cut into wedges to serve.
Makes 6 – 8 servings.
Adapted from Anita Stewart’s CANADA, the Food, the Recipes, the Stories (Harper Collins Canada 2014).