From Seed to Supper: Home-Milled Heritage Cornbread & Hearty Three Bean Chili The aroma is intoxicating. It’s a mix of warm, golden cornbread baking in my cast iron skillet and the earthy, smoky scent of chili simmering on the stove. But there’s something more – a deeply satisfying fragrance that comes from knowing I grew the ingredients myself. Every fall, our family harvests our precious Bloody Butcher corn, a tradition passed down through generations. The rhythmic chunk-chunk of our hand-cranked grain mill fills the air as we grind the kernels into fresh, fragrant cornmeal. It's a ritual that connects us to the land and to each other. This Home-Milled Heritage Cornbread, paired with a Hearty Three Bean Chili made with Scarlet Runner, Black Turtle, and Heirloom Kidney Beans, isn't just a meal; it's a taste of home. And these beans, like the corn, all started from saved seed. !(https://auth.promptmarketer.com/storage/v1/object/public/generated-content/images/af6e4e54-5d3c-494e-9ed9-78723fad2f4e/retrieved_image_1_2025-09-19T13-01-05-685Z_kwr7n7zn1.jpg) Let's bring this feeling to your kitchen, shall we? ### Ingredients (Cornbread) * 2 cups (240g) freshly milled organic Bloody Butcher cornmeal (from your backyard harvest!) * 1 cup (120g) all-purpose flour (organic, if possible) * 1/4 cup (50g) granulated sugar * 1 tablespoon (15ml) baking powder * 1 teaspoon (5ml) baking soda * 1/2 teaspoon (2.5ml) salt * 1 1/2 cups (360ml) buttermilk (or 1 1/2 cups milk + 1 1/2 tablespoons lemon juice) * 1/2 cup (120ml) melted butter (or oil) * 2 large eggs It’s crucial to use freshly milled cornmeal within 24 hours for the best flavor and texture. Once milled, cornmeal begins to lose its nutrients and the oils can go rancid. Now, you might be wondering about different types of corn. There are primarily four types of corn: dent, flint, flour, and sweet corn. Bloody Butcher is a type of dent corn. Dent corn is ideal for milling into cornmeal, thanks to its soft starch center and harder outer layer, resulting in a slightly coarser texture that's perfect for cornbread. Flour corn is softer and used for finer cornmeal, while flint corn is very hard and best suited for hominy. As for yellow vs. white cornbread, that’s purely a matter of personal preference and the type of corn you use! Yellow corn is higher in beta-carotene, which gives it that vibrant color. !(https://auth.promptmarketer.com/storage/v1/object/public/generated-content/images/af6e4e54-5d3c-494e-9ed9-78723fad2f4e/retrieved_image_6_2025-09-19T13-01-08-557Z_9n6352wrx.jpg) ### Instructions (Cornbread) 1. Preheat your oven to 425°F (220°C/Gas Mark 7). Place a 10-inch cast iron skillet in the oven to preheat – my grandmother always said this is the secret to a crispy crust! !(https://auth.promptmarketer.com/storage/v1/object/public/generated-content/images/af6e4e54-5d3c-494e-9ed9-78723fad2f4e/retrieved_image_3_2025-09-19T13-01-07-110Z_lfp8f5mz4.jpg) 2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. 3. In a separate bowl, whisk together the buttermilk, melted butter, and eggs. 4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. A few lumps are okay! !(https://auth.promptmarketer.com/storage/v1/object/public/generated-content/images/af6e4e54-5d3c-494e-9ed9-78723fad2f4e/retrieved_image_2_2025-09-19T13-01-06-303Z_15lajh6en.jpg) 5. Carefully remove the hot skillet from the oven and add 1 tablespoon of butter to the skillet. Swirl the skillet to coat the bottom and sides with the melted butter. 6. Pour the batter into the hot skillet. It should sizzle! 7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the cornbread is golden brown. 8. Let cool slightly before slicing and serving. ### Ingredients (Three Bean Chili) * 1 cup (200g) dried organic scarlet runner beans (grown in your garden and soaked overnight) * 1 cup (200g) dried black turtle beans (soaked overnight) * 1 cup (200g) dried heirloom kidney beans (soaked overnight) * 1 tablespoon (15ml) olive oil * 1 large onion, chopped * 2 cloves garlic, minced * 1 red bell pepper, chopped * 1 jalapeño, seeded and minced (optional) * 1 (28 ounce/800g) can crushed tomatoes * 4 cups (950ml) vegetable broth * 2 tablespoons (30ml) chili powder * 1 teaspoon (5ml) cumin * 1/2 teaspoon (2.5ml) smoked paprika * Salt and pepper to taste * Optional toppings: sour cream, fresh cilantro, shredded cheese !(https://auth.promptmarketer.com/storage/v1/object/public/generated-content/images/af6e4e54-5d3c-494e-9ed9-78723fad2f4e/retrieved_image_7_2025-09-19T13-01-08-933Z_1paiosl18.jpg) ### Instructions (Three Bean Chili) 1. Drain and rinse the soaked beans. 2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, bell pepper, and jalapeño (if using) and cook for another 3 minutes. 3. Stir in the crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 2 hours, stirring occasionally, until the beans are tender and the chili has thickened. 4. Taste and adjust seasonings as needed. 5. Serve hot, topped with sour cream and fresh cilantro. !(https://auth.promptmarketer.com/storage/v1/object/public/generated-content/images/af6e4e54-5d3c-494e-9ed9-78723fad2f4e/retrieved_image_4_2025-09-19T13-01-07-426Z_5wl6hoxae.jpg) ### Tips & Variations Cornbread: * Add diced jalapeños or sharp cheddar cheese (from a local farm!) to the batter for a spicy or cheesy kick. Freshly chopped herbs like thyme and rosemary also add a lovely flavor. * To achieve the perfect golden-brown crust, ensure your cast iron skillet is very hot before pouring in the batter. Also, don't overmix the batter, as this can result in a tough cornbread. * If you don’t have buttermilk on hand, you can substitute with regular milk mixed with a tablespoon of lemon juice or white vinegar. Let it sit for a few minutes to curdle slightly before using. Chili: * For a smoky kick, add a teaspoon of smoked paprika or chipotle powder to the chili. You can also add a can of fire-roasted tomatoes for even more depth of flavor. * For a vegetarian option with added protein, crumble in some tempeh during the last 30 minutes of simmering. * Adjust the amount of chili powder and jalapeño to your desired spice level. !(https://auth.promptmarketer.com/storage/v1/object/public/generated-content/images/af6e4e54-5d3c-494e-9ed9-78723fad2f4e/retrieved_image_9_2025-09-19T13-01-09-786Z_sn28ynl4w.jpg) ### Homesteading Hacks * Leftover Cornbread: Don't let any cornbread go to waste! Cube it and toast it in the oven for cornbread croutons to add to your favorite soup. You can also crumble it and mix it with maple syrup and a little bit of milk for a delicious cornbread pudding. * Composting Corn: Don't throw away those corn husks and stalks! You can compost them using a hot composting method to enrich your garden soil for next year's corn crop. Be sure to turn the compost regularly to ensure proper decomposition. * DIY Grain Mill: While a purchased grain mill will last for many years, a fun project is building a simple DIY grain mill from repurposed materials. Search online for tutorials, like those found on YouTube, using an old bicycle and a set of grinding stones. Milling your own grains ensures freshness, incredible flavor, and complete control over the process. The Lehman's website ((https://www.lehmans.com/)) also offers a variety of home milling solutions. !(https://auth.promptmarketer.com/storage/v1/object/public/generated-content/images/af6e4e54-5d3c-494e-9ed9-78723fad2f4e/retrieved_image_5_2025-09-19T13-01-08-282Z_792tq6qg7.jpg) ### Closing Reflection There's a profound joy in baking and sharing homemade meals, especially when those meals are born from our own gardens and our own labor. Growing your own ingredients, from seed to table, brings a deep sense of self-sufficiency and a connection to the rhythms of nature. As autumn deepens and the corn harvest season winds down, I encourage you to preserve your harvest for the winter months. Dry those beans, grind that corn, and savor the fruits (and vegetables) of your labor. !(https://auth.promptmarketer.com/storage/v1/object/public/generated-content/images/af6e4e54-5d3c-494e-9ed9-78723fad2f4e/retrieved_image_8_2025-09-19T13-01-09-451Z_vstyrmgsm.jpg) What are your family's cornbread or chili traditions? Do you have any secret ingredients or variations you'd like to share? I’d love to hear from you in the comments below! And don't forget to post pictures of your homegrown ingredients and DIY grain mills on social media using the hashtag #BetterHomesAndHarvests! Let's celebrate the simple pleasures of farmhouse life together. !(https://auth.promptmarketer.com/storage/v1/object/public/generated-content/images/af6e4e54-5d3c-494e-9ed9-78723fad2f4e/retrieved_image_10_2025-09-19T13-01-10-300Z_prg704wkv.jpg)