You’ve made your first cheese! Congratulations!
But now you have that weird liquid called whey. What do you do with this?!?
Well, whey has a lot of nutrients and is very useful. I often use it in soups as a replacement for water – more flavor and nutrients.
But our favorite, is to use it in cornbread.
On a side note: Corn, as a grain, is nothing like what the Native Americans used. It has been so very modified by companies to be pest resistant. It is most important and if you can afford it, to use organic, non-genetically engineered corn products. Try looking on Amazon or VitaCost for Bob’s Red Mill Cornmeal.
I make cornbread two ways…
When I make it sweet, I use buttermilk and maple syrup as sweetener. I also use Pamela’s flour (a gluten-free option).
When I make it savory, I use whey, a bean flour and veggies and/or spices.
Either of these ways can be made with traditional white or whole wheat flour if you do not adhere to a gluten-free diet. Though I will say, the different flours provide different tastes for each kind of bread.
Butter a 8- or 9-inch baking pan or cast iron skillet. Preheat oven to 425*.
In a bowl, stir to combine 1 cup of flour (for the sweet recipe use 1 cup Pamela’s; for savory I use 1/2 cup Bob’s Red Mill All-Purpose Baking Flour which is chickpea based and 1/2 cup brown or white rice flour), 1 cup cornmeal, 1 tablespoon baking powder, 1 teaspoon salt, 2 large eggs, and 1 cup buttermilk or whey.
If using gluten-free flours, add a 1/4 teaspoon xanthan gum.
Other Flavor Options:
-If you want to make it sweet, add 1/4 cup maple syrup, a berry or chopped nut.
-If you want to make it savory: add some feta cheese and oregano or finely chopped peppers, chili powder and cumin or cheddar cheese…really any combination works.
Bake for 20 to 25 minutes until cooked through.
There are a lot of ways to serve cornbread…but our favorite is with Pumpkin black bean chili.