Corn Cake

This recipe will probably evolve, but this is the 7/21/13 version


6 eggs

1/3c butter

1/3c honey

1/3c buttermilk

1/2tsp vanilla

1/2tsp salt

1/2tsp baking powder

1/4c coconut flour

2/3c blue cornmeal (Arrowhead Mills makes great non GMO products)

3/4c grated white chedder

1c small dice cooked bacon or ham


400 degrees F oven

Temper eggs and buttermilk. Melt butter and allow to cool, stir in honey. When they are al roughly the same temperature, combine eggs, vanilla, buttermilk, and butter/honey mix.

Sift dry ingredients together (you can mix with a whisk, but sifting will give you more aeration and a more thorough combination.)

Gently stir wet and dry ingredients together until just combined.

Pour into an 8″ cast iron skillet (if not well seasoned, grease before adding batter). Sprinkle cheese evenly over the top of batter, then do the same with the ham. Check at 15 minutes, but it will likely take 20 minutes to finish. If the top still looks wet, but the bottom is done you can put it under a low broiler for a few minutes, but watch it carefully.

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