A&J King Artisan Bakers Corn Bread
Salem’s A&J King Artisan Bakers, Andy and Jackie King, make this sweet Cornbread made with freshly milled Wapsie Valley Corn and freshly milled Frederick White Whole Wheat pastry flour. This cornbread bread is made with a mixture of specially chosen flours to create a soft but hearty cornbread.
They source the corn kernels and white whole wheat from a farm in NY state called Seneca Grain and Bean. They also use a combination of refined pastry and all-purpose flour for the rest of the portion of wheat flour in the recipe to provide structure and softness. A&J King mills all their whole grains fresh each week and use them in their baked goods, including this cornbread! We hope you enjoy this soft, sweet fall and winter time comfort food. It goes great with a meal or for breakfast or an afternoon snack.
Ingredients:
7 oz Cornmeal/corn flour (on the finer side if possible)
4.45 oz of White Whole Wheat Pastry Flour or other white whole wheat flour
4.1 oz all purpose flour
4.1 oz of pastry flour
18 grams of Baking Powder
6 grams Baking Soda
6 grams Salt
1.25 oz brown sugar (dark or light brown whatever your preference)
7.5 oz Granulated Sugar
13.25 oz Whole Milk
6.25 oz Eggs
8.25 oz Sour Cream
7.1 oz Butter (melted, hot)
Method of Preparation:
MIXING: You can do this by hand with a whisk and a spatula or with an electric mixer using the whisk attachment.
To be baked in a 9x13 inch pan:
Whisk all wets together until eggs and sour cream are broken up.
Combine all the dry ingredients in a separate bowl, including the sugars, and mix together evenly.
Add all dries to the wet mixture and whisk together until evenly combined.
While mixing, add melted butter to batter, and mix until combined. The butter should be quite hot so that it does not clump or seize up when mixing in.
Pour batter evenly into a 9x13 inch pan and sprinkle the top with turbinado sugar.
Bake at 350 for 25-35 minutes, depending on your oven, or until a skewer inserted comes out clean or with a couple of moist crumbs.