Thursday, April 8, 2010

dandelion cornbread

It was a fairly cool day today and rainy  and going down to the high 30s tonight so I knew we would light a small fire in the shack  this evening. It gave me the perfect opportunity to try out the  mill and make some dandelion cornbread with our almost easily fresh ground corn  and fresh picked dandies. I honestly cant say that the flower petals give it any real flavor, but it does give the bread a neat appearance and  they are chock full of nutrients so why not use  what Mother has given  to us.
dandelion corn bread
1 cup cornmeal
1 cup white flour
2 tsp baking powder
1/2 tsp salt
1 large egg
1/4 cup sugar
1 cup milk
1 cup  fresh Dandelion blossom petals
2 tbsp bacon grease or butter
  Mix dry ingredients together.
  Add all the rest of the ingredients and blend until smooth.
  Pour batter into a 9x9 pan, or 10-inch cast iron frying pan.
  Bake at 375° for 25 minutes.


  1. I haven't seen dandelions yet, but I am looking forward to them to add them to salads. Can the plant be eaten whole? IN other words can I chuck the leaves in with the greens and leave the blossoms whole for the girls to giggle at?

  2. the dandies haven't blossomed here yet either, but i've been harvesting roots form the garden plots. your cornbread looks quite tasty dilli.

  3. the stems have milk in them which is very bitter.. the flowers can be left whole but trim as close to the top of the stem as you can.Like wise the greens gets very bitter as well and once they start getting large can only be boiled to get rid of the bitter.. Try a few leaves n sizes to see where your bitterness thresh hold is