Three Sisters and Blue Cornbread

 

I am planning for my 2017 garden. This season is going to be very experimental. I am in a new house with a new garden and I am planning  the vision of my future farm homestead.

In addition to my garden at my home in Annapolis, this year I have reserved a terrace in the Community Learning Garden. This is the same campus community garden that Deb and I started together in 2010. I am eager to get back into the campus garden to try out a three sisters garden Рgrowing beans, squash and corn together. The three different plants provide support and benefits to one another. I have selected a heirloom varieties of each Рblue and red corn for cornmeal, black dry beans, and a few unique varieties of winter squash. 

Since I will be growing corn for cornmeal, I am curious to experiment with cornmeal recipes. I have a local blue cornmeal that I’ve been using for my trials. My first goal is to perfect my cornbread. Here is a great recipe for cornbread muffins from a favorite cookbook, The Art of Simple Food.

Cornbread Muffins (adapted from Alice Waters’ The Art of Simple Food)

What You Need

  • 2 cups cornmeal (try heirloom, unique and/or local varieties)
  • 1 tablespoon sugar (optional)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup yogurt
  • 1 egg
  • 4 tablespoons butter, melted

What You Do

  1. Preheat oven to 425 degrees
  2. Butter a 12 muffin tin
  3. Mix together dry ingredients
  4. Mix together milk, yogurt and egg
  5. Make a well in the dry ingredients and pour in the wet mixture
  6. Whisk or stir until well mixed and smooth
  7. Stir in the butter
  8. Pour the batter into the prepared pan and bake for 12-15 minutes (cornbread should be brown on top and a toothpick inserted in the middle should come out clean)

1 thought on “Three Sisters and Blue Cornbread”

  1. Love that the terraces in the garden are open for rental!! And three sisters… I should do that in the garden here.

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