{"id":71,"date":"2026-05-09T13:03:19","date_gmt":"2026-05-09T13:03:19","guid":{"rendered":"https:\/\/bouldermovingguide.com\/?p=71"},"modified":"2026-05-09T13:03:19","modified_gmt":"2026-05-09T13:03:19","slug":"market-meals-simple-colorado-cornbread-with-local-grains-eggs-and-honey","status":"publish","type":"post","link":"https:\/\/bouldermovingguide.com\/?p=71","title":{"rendered":"Market Meals: Simple Colorado cornbread with local grains, eggs and honey"},"content":{"rendered":"
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Market Meals is a collaboration between Boulder Reporting Lab and the Boulder County Farmers Markets, featuring weekly seasonal recipes built around ingredients from local growers, ranchers and food producers. Find it in Nibbles every Tuesday and on Boulder Reporting Lab. Sign up to get Nibbles in your inbox<\/strong>.<\/em><\/p>\n

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Cornbread has been part of local meals since Boulder\u2019s earliest settlements. One Boulder recipe from an early 1900s cookbook called \u201cDainty Dishes\u201d is very similar to ones we use today, except for brief instructions to bake the loaf \u201cfor twenty minutes in a swift oven.\u201d<\/p>\n

In 2026, most cooks use boxed mixes, but cornbread from scratch is fairly simple. This week\u2019s recipe uses basic ingredients that can be upgraded by sourcing them fresh and local, as Boulder cooks once did.<\/p>\n

Buying local grains not only invests in your local community, but can result in more richly flavored baked goods that are easier on the environment.\u00a0<\/p>\n

In the past few years, there has been growing interest in Colorado in revitalizing the heirloom grains such as White Sonora wheat, once grown in this region, supported by organizations like the Colorado Grain Chain. Boulder County is a center of milling local grain into flour at Moxie Bread Co and Dry Storage.<\/p>\n

Our recipe makes use of Colorado grains \u2014 cornmeal and heirloom flour. You can also find local eggs, honey and additional ingredients like green onions at the Boulder and Longmont farmers markets.\u00a0\u00a0<\/p>\n

This cornbread can be enjoyed as a side to a bowl of green chile, a mid-summer barbecue meal or simply instead of toast with breakfast. Toasted cornbread slices can also be used as a base for Cajun eggs Benedict or French toast, or as soup or salad croutons.<\/p>\n

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Colorado Cornbread<\/strong><\/h2>\n