A simple cornbread made from finely ground, sifted wild rice flour. If you don't have a grain mill, you can get a similar result using a spice grinder--see my note at the bottom of the recipe for instructions on that.
Prep Time20 minutesmins
Cook Time30 minutesmins
Resting time for the soaker (8 hours or overnight, but an hour or two can work in a pinch)8 hourshrs
1cup(140 g) wild rice flour, or a heaping cup of cultivated black paddy wild rice, ground to a fine flour and siftedSee note on using a spice grinder as an alternate option
1cup(240 ml) buttermilk
2large eggs
1cup(120 g) all-purpose flour, or equivalent
⅓cup(65 g) maple sugar
2teaspoonsbaking powder
¼teaspoonbaking soda
¾teaspoonkosher salt
½cup(135 ml) melted lard or butter
Maple syrup and soft, salted butter for serving
Instructions
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.
Notes
Using a spice grinder to make wild rice flour
This is not my first choice, but it can work. Grind the wild rice in a spice grinder, then sift, repeating the process until you have 1 cup, then proceed with hydrating the wild rice flour as directed.