Dixie Cornbread
3 cups of stone ground cornmeal
1 teaspoon of sea salt 3 tablespoons of unrefined corn germ oil 2 cups of boiling water 1 cup of milk 1 well beaten egg 3 tablespoons of low sodium baking powder Mix the cornmeal, salt and oil together. Pour boiling water over the cornmeal mixture and stir until well mixed. Add the milk to the mixture and set aside to cool, about 40 minutes. Once, cooled, stir in the egg and baking powder. Pour into a hot, well oiled 8 x 8 inch pan or muffin tins. Bake in a preheated oven at 425ºF. for 30 to 40 minutes. | 
|