Homemade Savory Cornbread 
This recipe comes from Elizabeth Nelson, Director of Marketing. Try Elizabeth’s recipe for yourself with chopped veggies from a local farm like Red Shirt, oil from the bulk sections at Guido’s or Spirited, and butter and milk from High Lawn Farm.
Ingredients:
- 1 C flour
- 1 C yellow cornmeal
- scant 1/3 C sugar (you can use even less)
- 1 tsp salt
- 3 1/2 tsp baking powder
- 1/3 C neutral oil or butter
- 1 egg
- 1 C milk
Instructions:
Grease a 9-inch cake pan or iron skillet and spring loose cornmeal in the bottom. Preheat oven to 400 degrees. Sift dry ingredients in a bowl. Make a well in the center and add wet ingredients. Fold to bring the mixture together and there are only a few lumps – do not over mix! If you want, add chopped ingredients of your choosing: green garlic, chives, onions, scallions, bell pepper, jalapeno, etc. Be careful adding anything with too much moisture, such as tomatoes. Pour batter into pan and bake 20-25 minutes until a toothpick inserted in the center comes out clean. Serve hot with butter along side salad, soup or chili – or top with an egg for breakfast! Tips: Wet ingredients can be mixed in a separate bowl and poured into the dry ingredient well. Ideally, the top is golden brown once cooked, but if not, remove from the oven so you don’t over bake and dry out the bread. Pop it into the toaster oven (if you have one large enough) and toast slightly to brown the top.
Elizabeth’s Recommendation:
Cornbread is easy to make and versatile – don’t be afraid to tweak the recipe to make it your own. Swap sugar for honey and add up to 2/3 cup for a sweeter bread. Add blueberries and make muffins. Reduce sugar down to just a tablespoon and sprinkle in chili powder, cumin, and paprika for a TexMex flare. You can get creative with topping too. Try suateed spinach or kale and fresh tomatoes with flecks of feta or goat cheese. Dowse in salsa and cover with a fried egg. Crumble into chilies and stews or toast a slice and top with butter and your favorite jam.