• Dairy Donations: Finding a Home for Excess Milk
  • Dairy Donations: Finding a Home for Excess Milk

    The Vermont Milk Commission recently released a report of recommendations for advancing supply management in the dairy industry. True supply management is a complicated task that stems from a simple goal: stop creating too much milk. But while we have too much milk in the system overall, we have not enough milk going to some households that want it. Foodbanks on average distribute one gallon of milk per person every year - even though demand is high. How does our "extra" milk get to consumers who want it but can't afford it?  

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  • Ready in: *7 hours to soak: 30 minutes prep; 30-40 minutes to bake
  • Serves: 6
  • Complexity: medium

Adapted from The New Moosewood Cookbook


  • butter for the pan
  • 2 cups freshly ground cornmeal, soaked
  • 2 tsp. baking powder
  • ½ tsp. basking soda
  • ½ tsp. salt
  • 1 cup plain yogurt
  • 1 egg
  • 3 tbs. honey
  • 3 tbs. melted butter


*To soak corn: mix with water and let soak for 7 hours (simply start the soak in the morning and you will be ready to bake by mid-afternoon).
Preheat oven to 350°F. Grease a 9" cast-iron skillet with butter and heat it in oven.
Combine dry ingredients (including soaked corn) in medium bowl.
Mix together the wet ingredients, then add to dry and stir to combine (the result will be somewhat more runny than most cornbread recipes).
Remove pan from oven and pour in batter.
Bake until the center is firm to the touch and the top is golden brown; let set until cooled—if you cut into it too soon, it will be more like corn pudding. The result will be moist and rich.

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