Milled Cornbread

 

2 C. freshly ground Corn kernels

2 Eggs

Approximately 2 C. Milk

2 tsp. Sugar

¾ C. freshly Ground Wheat Berries

4 tsp. Baking Powder

 

Beat eggs in bowl, add milk and sugar, then corn meal, flour and baking powder. Depending on coarseness of grind and age of corn and wheat, you may need to add a little more milk or a little more cornmeal to get the batter consistency right. Pour batter into a well greased pan and bake at 350 about 30 minutes, or until cooked through and just browning on edges.