There is still time to enter the "Gift To Remember" Giveaway!
.: Homemade granola, freshly squeezed orange juice, and a lantern surrounded by a bittersweet and pine-cone wreath I recently made :.
On this
new day the sun pours through our windows, greeting us upon our awakening with
a joyful hello.
We slip
on our woolen slippers to buffer our toes from the chill of the wood floors.
The waning embers in the woodstove from the night before have gently settled. One by one the children gather in the kitchen to greet this new day
together. My youngest follows me to the wood bin to help me load up the
wood stove for the day. My daughter and eldest son gather up their wooden bowls
and we all sit down to homemade granola and raw milk for our morning refreshment. We sit together in the quiet of the morning joined around the long
wooden table and shaker chairs set up in front of the wood stove. Daddy lights
our lantern, and fills Mason jars with fresh orange juice
that was juiced the night before.
.: Delicate frost gently sits upon each tiny stem of the red berries that are growing outside of the window :.
Quietly
we gaze out through the windowpanes. Sleep still holds on to us a bit longer
and we notice the frosted grass, gardens and fields. It seems a fairy or
a whole party of fairies has paid us a visit! Did they enjoy a special cake
in the garden? Perhaps it was Jack Frost who was out last night dancing
across the fields leaving behind shimmering lace on each blade of grass?
.: Enjoying the illustrations of Tasha Tudor's cookbook during breakfast :.
My gaze
turns back inside. As I flip through the pages of my favorite Tasha Tudor
cookbook and linger over her detailed illustrations, her great grandmother
Tudor’s corn bread recipe catches my eye. By this time my three children
are already deep into their imaginative play on the slate floor, edging closer
to the woodstove to seek a cozy warm spot in which to bask.
.: My children gathering up the corn berries into a large wooden scoop to be poured into the grain mill :.
I
decide to gather up all the necessary ingredients in preparation to attempt
great grandmother Tudor’s corn bread recipe. As I pour the corn berries
out of their glass jar into a large wooden bowl, I capture the interest of my
three little ones. They know that when the grains are brought out
they will each have a chance to turn the heavy iron crank that will grind the grains
(and in this case the corn berries for our corn bread.)
.: Taking turns pouring corn berries into one of the two grain mills in the kitchen :.
While
my eldest son scoops out the whole corn, my daughter pours it into the
grain mill. When the hopper is full, my youngest son cycles the handle
around and around. Each child takes turns scooping, pouring, and grinding...
.: Corn meal starts to form a small tower in the wooden bowl below that is catching it as it pours from the mill :.
Once
the rhythm is set I step back a bit and watch as my three children grind the
corn berries that will yield a warm and satisfying addition to
our dinner. I take joy in seeing them cooperate and taking turns with the
grinder. The process unfolds before their eyes as they participate in the
journey that will transform the humble corn into warm fragrant bread for their bellies.
.: Beautiful golden corn meal that was ground by my children :.
We
finish grinding the corn early in the morning and continue on with our day. In
the late afternoon we continue preparing the cornbread so that it will be ready to
accompany our dinner.
.: The last of the cornmeal batter sits in a vintage bowl. Another lovely illustrated page from Tasha Tudor's cookbook :.
I
appreciate taking the time throughout our day to share in the excitement and
togetherness of this process. In our own way we each contribute beauty and meaning to our time
and to our meal.
.: Fresh and warm from the oven, it was incredible with butter and jam! :.
Expressing gratitude for our day and for one another while we sit together once again for a homemade meal is always my very favorite part of the
day. This time is ever more magnified when we have participated in a rich
process together through the work our heads, hands and hearts.
With the holidays fast approaching, I think Great-Grandmother Tudor's Cornbread will make a lovely addition to your Thanksgiving table as well!
1/2 cup (1 stick) unsalted butter,
softened
2/3 cup sugar *sugar can be substituted with applesauce or honey, you will need to reduce the amount of other liquids by 1/4 cup for every cup of honey
used. Lower the oven temp about 25 degrees F to prevent over-browning.
2 farm-fresh eggs, at room
temperature, separated
1 cup unbleached flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk, lukewarm
1 cup yellow cornmeal
Preheat the oven to 400 degrees F.
Grease an iron cornbread pan that
makes 12 sticks, or a muffin tin, with peanut oil.
In a large mixing bowl, cream the
butter and sugar and add the egg yolks, slightly beaten. Stir well.
In another bowl, beat the egg whites until stiff peaks form. Sift
the flour with the baking powder and sat, then add it alternately with the milk
to the creamed butter. Stir in the cornmeal, then fold in the beaten egg
whites.
Pour the batter into the prepared pan.
Bake in the preheated oven for 25
minutes, until beautifully browned.
Makes 12 servings
Enjoy!
