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Maple Cornbread |
| How local is this dish? |
Local with Marco Polo exceptions |
| Which season is this recipe best for considering availability of ingredients? |
All Seasons |
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| Category |
Breads |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
Butterworks Farm makes a great ground flint corn which is wonderful in this recipe. Look for it in the refrigerator section of the co-op. They also press their own sunflower oil. |
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Ingredients : |
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2 eggs
1 c. milk or buttermilk
1/4 c. vegetable oil or melted butter
3/4 t. salt
1/4 c. maple sugar
2 t. baking powder
1 c. cornmeal
1 c. whole wheat pastry flour |
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| How to Prepare : |
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Preheat oven to 400 degrees. Combine eggs, milk, oil/butter, salt and maple sugar. Sift in baking powder and whisk until foamy. Quickly fold in cornmeal and flour until smooth. Pour into a well buttered 9x9" baking pan. Bake 20-25 minutes.
Note: this recipe can easily be multiplied for a large crowd. Just use a bigger pan!
Adapted from Moosewood. |
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| Comments |
| By :
mcahilly |
| Love this recipe! It comes out great and is so quick and easy to make. We substituted 1/4 c. maple syrup for the 1/4 c. maple sugar and the bread turned out just fine (saved a trip to the store!). Also, we sifted the cornmeal and flour before adding to eliminate some of the larger kernels etc that may be in the bulk cornmeal / flour. Delicious and great for school lunches!! |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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