I signed up for continuing the One Local Summer challenge as the September Eat Local Challenge with Farm to Philly. This is last week’s local meal: cornbread and a tofu stir-fry.
I adapted the cornbread recipe such that the only nonlocal ingredients were the salt, baking soda, and baking powder. The approximate recipe is in the extended entry. (The details on the tofu and bell pepper stuff are on flickr, if you’re interested.)
Cornbread:
1 c corn meal
1 1/3 c whole wheat pastry flour
1/16 t salt
1/2 t baking soda
2 t baking powder
2 eggs
1 c lowfat plain yogurt
~1/3 c honey
Preheat oven to 400ºF. Mix dry ingredients. Add wet ingredients with as little mixing as possible. Pour into a greased-and-floured pan (recipe said 7×10", which is more or less what I used) and bake until done, about 40′.
It would probably be less crumbly if you used either full-fat yogurt or some additional oil, but it was really good anyway, and not impossibly crumbly.
an ent knits 