Sweeten Your Winter Table With Buttermilk Cornbread

When thinking of farmers markets, we often envision seasonal, beautiful fruits and vegetables. However, many farmers markets offer so much more. Meats, poultry, cheese, honey and eggs are available year-round. Winter is an excellent time to explore the variety of products available at these markets. For a list of Illinois winter farmers markets, visit ilfma.org/find-a-market. Farmers markets and local food co-ops may also offer artisan, Illinois-produced grains. 

This month’s recipe explores using local grains for rich-tasting cornbread with a hint of sweetness. While traditional cornbread includes added sugar, this recipe uses local honey and no added sugar. The key to great-tasting food is starting with the freshest and best ingredients. 

Buttermilk Cornbread

YIELDS: 8-12 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 oven to 375° F. 

Lightly grease a 9-inch cake pan with butter.

In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder and salt. Make a well in the center.

In a separate bowl, combine buttermilk, honey and eggs. Whisk together. (Pro tip: Use a graduated liquid measuring cup—pour in 1 cup milk, then add honey until it measures 1¼ cups for less mess.)

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

Pour the batter into the prepared pan and bake for 23 to 25 minutes or until the top begins to turn golden brown and a toothpick inserted in the center comes out clean. Serve warm with additional local honey if desired.

*Available at winter farmers markets, directly from mills or at local food co-ops.

**Buttermilk is available fresh; however, a substitute can be made by adding 1 Tbsp of white vinegar to 1 cup milk. Let the milk sit for 10 minutes before using it in this recipe. Discard any unused buttermilk substitute.

Janie Maxwell, MS, RDN, is the executive director of the Illinois Farmers Market Association (ILFMA).

 ILFMA supports local food and food systems by giving Illinois farmers markets and producers access to resources, education and connections to grow healthier and economically vibrant communities. For more information, visit ilfma.org.