Cornbread with Flaxseed

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I must confess, my favorite cornbread, until now, has been Jiffy. But, recently, I bought some corn tortilla chips with flaxseed embedded in them and just couldn't forget them. Grainy, corny and I absolutely love flaxseed. Like flavorful, nutty sesame seeds. So the other night, I began to formulate a cornbread recipe that would be, hopefully, as tasty as Jiffy with a bit more grain to it.

The cooking method is pretty critical, even with the Jiffy mix. The cornbread mixture is cooked in a 9" cast iron pan that's been preheated in a 450-deg-F oven and in the last few minutes of that preheating time, I add some reserved pork fat (ca. 1T). The hot pan guarantees a good oven spring and a killer crisp crusty cornbread.

So here's the basic recipe. I look forward to having fun with this basic recipe like adding corn or cheddar, etc. Enjoy.

Dave's Killer Cornbread with Flaxseed
1. Preheat oven to 450-deg-F and place a 9" cast iron pan in there during the preheating.

2. Ingedients:
Dry
coarse cornmeal, 1 C
unbleached white flour, 1 C
flaxseed, 1/4 C
sugar, 2 T
baking soda, 1/2 t
baking powder, 2 t
salt, 1 t (5 grams)

Liquid
milk, 2/3 C
vegetable oil, 1/4 C
egg, 1

3. Prep
Mix dry ingredients, mix liquid ingredients, dump wet into dry and blend until just mixed and let rest about 10 full minutes. Add some fat to your preheating pan. Remove hot pan from oven (place on potholder, it's wicked hot) and dump in rested batter. Don't worry about leveling it out. Place in oven and bake about 15 (until golden on top) minutes. Remove from oven and invert pan to place the hot cornbread on cooling rack. Allow a good 15 minutes to cool and dig in. Yum.