Mt. Folly Cornbread

We’ve named this cornbread “Mt. Folly” to recognize our heritage grains grown at Laura’s Mt. Folly Farm. This recipe was developed by us, substituting organic apple sauce and vegetable oil for cream and butter. It does contain eggs, which we collect from our hens every morning.

INGREDIENTS

3 eggs, well-beaten
½ cup of vegetable oil
1 and ¼ cup of applesauce
1 cup any variety of Mt. Folly Farm Hickory King Cornmeal or Bloody Butcher Cornmeal
1 and ¾ teaspoon of baking powder
Pinch of salt

INSTRUCTIONS

Preheat oven to 350 degrees.
Combine ingredients and pour into a well-greased pan.*
Start watching the cornbread at 30 minutes; take it out at 35 minutes or so (depending on the pan shape and size). Serves 6.

*We prefer a 9x9x3 inch pan. For cornbread, we can cut it into squares and eat for several nights. Some people insist on a well-seasoned cast iron skillet, which we sometimes use as well.