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 The
Story
Wayne and Betty Paul started farming in Laurel, Iowa
in 1959. A few years into their commercial farming operation,
the Pauls turned their backs on chemicals. Paul's Grains
began raising organic cornmeal, oatmeal and whole wheat
flour. Their product line expanded to include seven
grain flour, barley, soy, rye and other all natural
grains and wheat. Now the next generation of the Paul
family -- Steve and Theresa, along with their six children
- have continued the tradition, and things are going
strong. "We're seeing more people as they get interested
in knowing where their food comes from," Theresa
Paul said.
Growing and harvesting season is followed by baking
season, and this cornbread recipe is the perfect way
to keep warm and cozy during the cold winters. The Paul
family warns that the only trick to this recipe is to
stir the batter just enough to get it moist. Over-stirring
can make the bread come out flat. Pauls' cornmeal is
openly-pollinated (not a hybrid) and studies have suggested
that open pollinated corn is even more nutritious than
pollinated corn.
The Recipe
CORNBREAD
1 egg, beaten
1/4 c. oil
1 c. milk
1/8 c. honey (optional)
1/3 c. whole wheat flour
3 tsp. baking powder
1/2 tsp. salt
1 2/3 c. cornmeal
Mix together all wet ingredients.
Sift together dry ingredients.
Combine and stir just enough to moisten.
Pour into greased 8"x8" pan. Bake at 400 degrees
for 25-30 minutes.
Recipe courtesy of:
Paul"s Grains
2475-B 340th Street
Laurel, IA 50141
www.paulsgrains.com
641-476-3373
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