• 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

Singing River Farm Cornbread

0.0/5 rating (0 votes)
Singing River Farm Cornbread

Our flint corn makes great polenta, but our favorite use is cornbread. Here’s Laurel’s recipe. Laurel likes to eat her cornbread in a bowl with milk; Steve prefers to slather his in butter. Either way, it’s delicious!

Ingredients

  • 2 cups cornmeal
  • 1 cup water
  • 1 cup cooked winter squash or applesauce
  • ½ teaspoon salt
  • 2 eggs, slightly beaten
  • ¼ cup oil
  • 1 teaspoon baking powder

Directions

Mix the cornmeal, water, salt, and winter squash or applesauce and let it soak for 15 minutes. Soaking is important because of the low-moisture content of the flint corn, as is the addition of some wet ingredient such as the squash or applesauce, which also adds flavor. Meanwhile, heat a cast-iron skillet in a 400 ºF oven.

Combine the eggs and oil and mix into the cornmeal mixture. Just before baking, mix in the baking powder. Take the hot skillet from the oven, grease it, and pour in the batter.
Bake for 30 to 35 minutes, until a toothpick comes out clean.

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.