• Updated Website Address: LocalBanquet.org
  • Looking Back on a Decade of Maple Innovation
  • Listening to Farmers’ Voices in the Ecosystem Services Discussion
  • Updated Website Address: LocalBanquet.org

    We've changed our website. Please update your bookmarks to LocalBanquet.org LocalBanquet.org is where you will now find the latest Local Banquet stories, a new Story of the Day update feature, features from the archives, and information on how to contribute to Local Banquet if you're interested in writing about Vermont agriculture. 

    Read more

  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

    Read more

  • Listening to Farmers’ Voices in the Ecosystem Services Discussion

    In 2015, the USDA funded a project for UVM researchers to engage in discussions with Vermont farmers about the idea of being paid for ecosystem services. Ecosystem services are things farmers do that improve the environment for everyone, a common example is grass-based farms capturing carbon in the soil as a way to combat climate change. Some services happen naturally through sustainable farming, others take more of an incentive to implement, and either way some policy makers believe that farmers shoudl be compensated for their contribution. 

    Read more

0
Shares

Buckwheat And Cornbread Stuffing

4.0/5 rating (2 votes)
  • Ready in: 20 minutes prep; bake 20 minutes; 15 minutes on stove
  • Serves: 6
  • Complexity: medium
Buckwheat And Cornbread Stuffing

This recipe starts with a Vermont variation on traditional cornbread—one that adds buckwheat flour and maple syrup for a rich flavor and moist texture. It’s so delicious it’s almost a shame to crumble it for stuffing! Try making it again sometime as a side dish.This recipe starts with a Vermont variation on traditional cornbread—one that adds buckwheat flour and maple syrup for a rich flavor and moist texture. It’s so delicious it’s almost a shame to crumble it for stuffing! Try making it again sometime as a side dish. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.

Ingredients

  • Cornbread:
  • 1 ½ cups cornmeal
  • ¾ cup buckwheat flour
  • 1 tbs. potato flour
  • 1 tbs. baking powder
  • ¾ tsp. baking soda
  • ¾ tsp. salt
  • 4 tbs. sunflower oil
  • ¼ cup maple syrup
  • 2 cups soymilk
  • Stuffing:
  • 4 T sunflower oil
  • 1 T garlic
  • 2 medium-size yellow onions
  • 4 stalks of celery
  • 1 cup dried cranberries
  • 1 T fresh sage
  • 2 t dried thyme
  • 2 cups veggie stock
  • ¾ cup toasted sunflower seeds
  • salt and pepper to taste

Directions

Cornbread

Combine all dry ingredients in a bowl. Whisk together all wet ones in a pitcher. Add the wet to the dry and mix well. Pour into an oiled 9”x 13” baking dish. Bake at 400 degrees for 20 minutes or until the center feels firm and a toothpick comes out clean. When the cornbread has cooled completely, cut it into 2-inch cubes. Now you are ready to make the stuffing.

Stuffing

Sauté the garlic, onions, and celery in oil in a stock pot. When all are tender, add in the cubed cornbread, herbs, cranberries, and veggie stock. Mix well while continuing to cook until the cranberries plump up. Add the desired salt and pepper, as well as the sunflower seeds, and cook until it all begins to brown—about 15 minutes on medium heat.

Leave a comment

You are commenting as guest. Optional login below.

What we do

Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply.