Yankee Magazine has Mentioned Gray’s Grist Mill in March/April issue. An article “celebrating the sweet culinary heritage of a native New England staple” contains the history of our nations love for the North American Indian staple.
Included in the article is the recipe:
SWEET NEW ENGLAND CORNBREAD
1½ cups all-purpose flour
1 cup stone-ground cornmeal preferably Gray’s Grist Mill
¼ cup granulated sugar
2 teaspoons baking powder
1 teaspoon kosher or sea salt
3 tablespoons unsalted butter, melted and cooled, plus more for pan
2 large eggs
1½ cups whole or 2% milk
Preheat your oven to 425º and grease a 9-inch square baking pan.
In a medium-size bowl, whisk together the floor, cornmeal, sugar, baking powder, and salt. Set aside. In a small bowl, whisk together the butter, eggs, and milk. Pour over the dry ingredients and fold together until just combined; don’t over mix.
Pour the batter into the prepared pan and bake until the top is lightly golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool; then cut into squares and serve warm or at room temperature.