I’ve always wanted to be the hippy type that makes their own… (fill in the blank). I find something so neat about being able to say “yeah, I made that”. The furthest I have gotten to is making my own
,
, and laundry soap (not sure why that post is not around here!)

Well, today, I can add making homemade corn meal and homemade rice flour to my list!

We purchased rice at Winco in bulk. For three quarters of a pound, the cost was less than a dollar. (You can’t go wrong there!)

Had I known we would be making corn meal, I would have looked to see if they had corn kernels, but the whole corn meal thing was a fluke. Hubby had purchased some to make popcorn in his “antique” hot air popper he just recently acquired (unfortunately, the popcorn tasted awful so the kernels were free to be used for corn meal).

Using the
was a breeze. Pour in the whole ingredient and it grounds it into a flour ingredient! Easy peasy! And hardly any time at all!

Using our fresh ground corn meal and rice flour, we made homemade honey cornbread muffins.

Ingredients:

1 cup yellow cornmeal

1 cup rice flour

1 tablespoon baking powder

1/2 cup granulated sugar

1 teaspoon salt

1 cup whole milk

2 large eggs

1/2 stick butter, melted

1/4 cup honey

Special equipment: paper muffin cups and a 12-cup muffin tin

Directions:


Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

This recipe was adapted from http://foodnetwork.com/recipes/patrick-and-gina-neely/honey-cornbread-muffins-recipe.html?oc=linkback