Madelin Wajda
Willow Pond Farm

Marjoram Corn Bread Serves 9

• 2 tsp. unsalted butter (for the pan)
• 1 cup all purpose flour
• 1 ½ tsp. baking powder
• ¼ tsp baking soda
• 1 tsp salt
• ¾ cup stone-ground cornmeal
• 1 Tbl. sugar
• 1 cup buttermilk (whole or low-fat)
• 2 Large eggs
• 2 Tbl. finely chopped fresh marjoram
• ¼ cup finely chopped green onions
• 4 Tbl. unsalted butter, melted

Preheat the oven to 400 degrees. Butter an 8 inch square baking pan with 2 tsp. butter. Sift flour, baking powder, baking soda, and salt into medium mixing bowl. Stir in cornmeal and sugar. In separate bowl, whisk together buttermilk and eggs. Pour liquid into the dry ingredients and stir just until all the ingredients are moistened. Stir in marjoram, green onions, and melted butter. Pour mixture into the prepared pan. Bake until cornbread is lightly browned and pulls away from the sides of the pan, about 25 minutes. Cool slightly in the pan before cutting and serving.

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