We travel a bit more than an hour from our home in Pennsylvania to Lancaster, Pa. It has a big Amish community and several other interesting things, such as major outlets. Tucked down a long winding road, past a farm is a little natural food store run by an Amish family. (If you know the secret password, you can also purchase raw milk next door from a little Amish girl.)
We visit the store three times a year to stock up on organic bulk ingredients, including the flour, sugar and raisins. We also stock up on corn meal, however, I haven’t been using it as often. Since I like my ingredients to be fresh, I’ll need to use up most of what corn meal remains.
So, this morning, in the chaos of getting second-born child out the door for school, I decided to make two batches of corn bread for the freezer. Yes, I’m an idiot. I almost got cough syrup in the batter, and left my daughter’s excuse note in my recipe book, but I need the kid-free afternoons for freelance work, so baking in the morning usually works for me.
Since the oven was hot anyway, I also made a pan of brownies which will not be going into the freezer.