• Looking Back on a Decade of Maple Innovation
  • 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



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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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