Here’s a delicious recipe for cornbread with ramps that combines the sweet, earthy flavors of cornbread with the unique taste of ramps (wild leeks).
Cornbread with Ramps Ingredients
For the Cornbread:
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1/4 cup sugar (optional, adjust based on preference)
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup buttermilk (or regular milk with 1 tablespoon vinegar added)
– 2 large eggs
– 1/4 cup melted butter (plus extra for greasing)
– 1 cup ramps, cleaned and chopped (white and green parts)
Instructions
1. Preheat Oven:
Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a cast-iron skillet with butter.
2. Prepare the Ramps:
If you haven’t already, clean the ramps thoroughly and chop them, keeping the white and green parts separate.
3. Mix Dry Ingredients:
In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well.
4. Mix Wet Ingredients:
In another bowl, whisk together the buttermilk, eggs, and melted butter.
5. Combine Ingredients:
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped ramps, ensuring even distribution.
6. Bake
Pour the batter into the prepared pan or skillet. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Serve:
Let the cornbread cool in the pan for a few minutes before slicing. Serve warm with butter, honey, or your favorite spread.
Tips:
– If you can’t find ramps, you can substitute with green onions or shallots for a similar flavor.
– This cornbread makes a great side dish for soups, stews, or grilled meats!
Enjoy your cornbread with ramps!
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