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OUR LIBERTIES WE PRIZE<br />
AND OUR RIGHTS<br />
WE WILL MAINTAIN<br />
COUNTRY COOKING<br />
Deidre DeJear<br />
Governor<br />
Eric Van Lancker<br />
Lt. Governor<br />
Christina Bohannan<br />
House of Representatives<br />
Adm. Mike Franken<br />
US Senate<br />
Joel Miller<br />
Secretary of State<br />
John Norwood<br />
Secretary of Agriculture<br />
EASTERN IOWA FARMER PHOTO / CONTRIBUTED<br />
After you’ve whipped up some cornbread batter, the sky’s the limit. You<br />
can use the same batter to bake a crispy round of bread, pour it in the<br />
waffle iron, do corn cakes on the griddle, or make muffins, like the ones<br />
shown here.<br />
Tom Miller<br />
Attorney General<br />
Mike Fitzgerald<br />
State Treasurer<br />
Jenny Hansen<br />
Iowa House 69<br />
Rob Sand<br />
State Auditor<br />
Jed Ganzer<br />
Iowa Senate 35<br />
Kay Pence<br />
Iowa House 70<br />
VOTE DEMOCRAT<br />
Paid for by Clinton County Democrats<br />
and just the right amount of<br />
leavening and salt. You can<br />
probably find two longtime<br />
brands Pearl Milling Company<br />
(formerly Aunt Jemima of<br />
pancake and syrup fame) and<br />
southern Martha White.<br />
Just as self-rising flour<br />
made biscuit baking easier,<br />
self-rising cornmeal mix<br />
boomed in the early 20th<br />
century, easing the burden of<br />
home cooks in the rural South<br />
and beyond who typically<br />
made cornbread every day.<br />
Unfortunately, today this<br />
kitchen mainstay is often<br />
overlooked as it competes for<br />
attention with so many mixes.<br />
Self-rising cornmeal mix<br />
is really all you need, and<br />
it contains no sugar which<br />
allows the cook to decide<br />
which direction to go. Many<br />
of those mixes contain more<br />
flour than cornmeal, and<br />
plenty of sugar, so you have<br />
to ask yourself: am I making<br />
cornbread or baking a cake?<br />
Follow the recipe on the<br />
bag—usually two cups<br />
self-rising cornmeal mix,<br />
1/4 cup oil (or melted bacon<br />
grease, of course), one egg,<br />
a little sugar if you like, and<br />
enough buttermilk or milk<br />
(or mixture of plain yogurt<br />
and milk) to make a pourable<br />
batter. Pourable batter is an<br />
absolute must. Thick clumpy<br />
batter makes dry, crumbly<br />
cornbread. We often add an<br />
extra shot of water to loosen<br />
up the batter and help hydrate<br />
the corn whenever the batter<br />
98 EASTERN IOWA FARMER | FALL 2022 eifarmer.com
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