This green onion and chipotle studded cornbread was a hit at last month’s Gaining Ground meeting and since several attendees have asked for the recipe, I thought I’d oblige. The recipe features locally stone-ground corn meal from the Grit Girl and honey from Taylor’s Mardis Honey!
Green Onion Chipotle Cornbread
3 Yokna Bottoms green onions, chopped finely
1/4 cup Yokna Bottoms chipotle peppers, finely chopped with seeds removed
1/4 cup Mardis honey
3/4 cup Grit Girl cornmeal
3/4 cup unbleached flour
3/4 tsp. salt
3 tsp. baking powder
1 cup buttermilk
1/4 cup oil
Get oven hot at 425 degrees. Heat oil in cast iron skillet in the oven while you mix up the batter.
Mix all dry ingredients. Then add your eggs and buttermilk and stir until just mixed. You don’t want to over mix your batter. Pour into hot skillet and bake about 20 minutes. Serve with Yokna Bottoms pepper jelly!
The Market Table
Fall bounty on the market table! This week we’ve got gorgeous radishes, green onions, kale, lettuces, mustard greens, Mesclun mix and more! Come see us Saturday at Midtown from 7-11 a.m. or Tuesday at OXCM from 3-6:30 p.m.