Buttermilk Cornbread
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Yields: 8 to 12 wedges
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¬Ω cup butter, melted and cooled slightly
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1 cup allbrpurpose flour
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1 cup yellow cornmeal
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¬Ω tspbrbaking soda
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1 tsp baking powder
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¼ tsp salt
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1 cupbrbuttermilk*
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¼ cup local honey
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2 large eggs
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Preheat the oven to 375°brF. Lightly grease a nine-inch cake pan with butter.
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In abrlarge bowl, whisk together the flour, cornmeal, baking powder, baking soda andbrsalt. Make a well in the middle of the dry ingredients.
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Inbranother bowl, combine, buttermilk, honey and eggs. Whisk together.
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Tip:brfill a graduated liquid measuring cup with 1 cup milk. Add honey until thebrliquid shows 1¼ cups. Much less mess.
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Addbrbuttermilk ingredients to dry ingredients and blend. Add melted butter and mixbragain until just combined.
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Placebrin baking pan and bake for 23 to 25 minutes or until the cornbread begins tobrturn golden brown and an inserted toothpick comes out clean.
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Serve warm with additionalbrlocal honey if desired.
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*Note: Buttermilk is availablebrfresh—substitute buttermilk can be made by adding
br1 tablespoon of white vinegar to 1 cup milk. Let the milk sit for 10 minutesbrbefore using in this recipe. Discard any unused buttermilk substitute.
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The Illinois Farmers Market Associationbr(ILFMA) supports local food and food systems by giving Illinois farmers’brmarkets and producers access to resources, education and connections in orderbrto grow healthier and economically vibrant communities. For more information,brvisit ilfma.org.
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