Queen Anne's Lace Cornbread
A dainty-looking bread with a hint of carrot taste.
INGREDIENTS | SERVES 12–16
2 tablespoons butter
3 eggs, beaten
2 cups sour cream
1½ cups corn meal muffin mix
1½ cups flour
1 cup grated cheese
½ cup hot water
2 cups Queen Anne's lace flowers, large stems removed
1. Preheat oven to 350°F.
2. Melt butter in large cast iron skillet.
3. In a large bowl, combine eggs and sour cream.
4. Add corn meal, flour, cheese, and water, and mix well.
5. Add melted butter to corn meal mixture. Fold in Queen Anne's lace flowers and pour into hot, buttered, cast iron skillet. Bake for 35 minutes, or until firm.
One way to positively identify Queen Anne's lace when in bloom is to look for the red dot, which is actually a floret located near the center.