This Month at The Market

Buttermilk Cornbread

Yields: 8 to 12 wedges

½ cup butter, melted and cooled slightly

1 cup all purpose flour

1 cup yellow cornmeal

½ tsp baking soda

1 tsp baking powder

¼ tsp salt

1 cup buttermilk*

¼ cup local honey

2 large eggs

Preheat the oven to 375° F. Lightly grease a nine-inch cake pan with butter.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Make a well in the middle of the dry ingredients.

In another bowl, combine, buttermilk, honey and eggs. Whisk together.

Tip: fill a graduated liquid measuring cup with 1 cup milk. Add honey until the liquid shows 1¼ cups. Much less mess.

Add buttermilk ingredients to dry ingredients and blend. Add melted butter and mix again until just combined.

Place in baking pan and bake for 23 to 25 minutes or until the cornbread begins to turn golden brown and an inserted toothpick comes out clean.

Serve warm with additional local honey if desired.

*Note: Buttermilk is available fresh—substitute buttermilk can be made by adding
1 tablespoon of white vinegar to 1 cup milk. Let the milk sit for 10 minutes before using in this recipe. Discard any unused buttermilk substitute.

The Illinois Farmers Market Association (ILFMA) supports local food and food systems by giving Illinois farmers’ markets and producers access to resources, education and connections in order to grow healthier and economically vibrant communities. For more information, visit ilfma.org.