Calendula Cornbread

Serves 8

For less dense cornbread, use all unbleached flour. If you use sorghum rather than honey, the bread is a littler darker and heavier in flavor.

3 to 4 tablespoons fresh calendula petals OR 2 to 3 tablespoons of chopped dried calendula petals
2 cups of buttermilk
1 ½ cups cornmeal, preferably stone-ground
¾ cup whole-wheat flour
¾ cup unbleached flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 extra-large eggs
¼ cup vegetable oil or melted butter
¼ cup honey or sorghum

Preheat oven to 375 degrees. Soak calendula in buttermilk while assembling remaining ingredients. Oil a 10-inch skillet or baking pan. Sift cornmeal, flours, baking powder, baking soda and salt into a large bowl. In another bowl, whisk eggs, then add calendula-buttermilk, oil and honey and whisk together for 1 minute. Add liquid ingredients to dry ingredients and blend well.

Recipe Source: The Herb Companion
Article Sources: Pete’s Herbs, The Complete Book of Herbs, International Herb Association, and The Herb Companion.