FOOD LION CORNBREAD SALAD RECIPES

Steps:

• For the wild rice flour, grind the wild rice through the finest setting of a grain mill, then sift using a flour sifter (I use a tamis sieve). You can grind the leftover pieces and sift again, or add them to a soup, oatmeal, etc.
• Pour a cup of boiling water (I use a steam kettle) over the wild rice flour, cover, and allow to cool, preferably overnight in a container covered with clingfilm.
• Preheat the oven to 375°F (190°C). Mix the remaining wet ingredients with the soaked wild rice flour, then whisk together the dry ingredients separately before folding them into the wet ingredients until just combined.
• Transfer to a greased 10-inch (26 cm) cast-iron skillet for tall, thick corn bread, or a 12-inch (30 cm) cast-iron skillet for thinner corn bread, and bake for 25 to 30 minutes, or until just set.
• Serve with plenty of butter and maple syrup.