Brooke Lee Farms 'yellow dent' corn flour forms the backbone of this cornbread, while malted corn gives it the signature Deer Creek Malthouse depth of flavor. Pennsylvania-based Deer Creek Malthouse tapped into their supply chain when the pandemic hit to start selling yeast, flours and baking ingredients direct to consumers, sometimes with their own malty spin on things as they do here.
What exactly makes something Malted? Essentially, malting a grain causes means triggering enzymes in the grain that will convert starches to sugars, which in turn give the yeast something to turn into alcohol. Any kind of grain can be malted - soak the grains, let them hang out at room temperature for a few days, then dry them when the sprout (called the "radicle") appears.
This is essential to brewing, but it also creates a great flavor and aroma on its own. Deer Creek grinds up these grains to a fine flour, which is what's present here. Combined with their Corn Meal and Organic All-Purpose Flour, this adds a unique touch to the classic cornbread flavor.
Preheat oven to 350F. Grease a 10” cast iron skillet or baking pan with oil or melted butter. Add ½ cup/100g high quality cooking oil or melted and slightly cooled butter to a mixing bowl. If using a cast iron, set over medium heat. Into your fat, whisk ¾ cups/150g water, 1/3 cups (~100g) malt syrup or honey, ½ cups (~120g) yogurt, 2 eggs.
Stir in ¼ of the dry mix, or 1 ¾ cup (~335g). Pour into hot skillet and cook until bubbles form over the entire surface. Then, load into hot oven and bake 30 min until the top cracks and is lightly browned, center comes out clean when pierced with a sharp knife. Finally, cool slightly before turning out to serve.
Spice it up with some Black Urfa Chili.