Here’s another holiday favorite at my house using Dandelions.

In order to have enough Dandelions for during the year I pick it them in the spring or in the fall after a frost so that it looses any bitternes. I freeze the blossoms. I dry dandelion leaves to use for teas and seasonings.

Dandelion Cornbread

1-cup cornmeal

1-cup white flour

2 tsp baking powder

¾ tsp baking soda

1 tsp salt

2 large eggs

½ cup

Dandelion Blossom Syrup (or honey)

¼ cup oil or butter1-cup milk (buttermilk is best!)

1-cup Dandelion blossom petals 

Mix the dry ingredients together. Add all the rest of the ingredients and blend until smooth. Pour the batter into a 9×9 pan, or 10-inch cast iron frying pan. Bake at 375° for 25 minutes. 

Serve hot with butter and Dandelion Blossom syrup or your favorite jam or Jelly.