Serves 8

For less dense bread, use all unbleached flour. If you use sorghum rather than honey, the bread will be a little darker and heavier in flavor.

• 3 to 4 tablespoons fresh calendula petals OR 2 to 3 tablespoons chopped dried calendula petals
• 2 cups buttermilk
• 1½ cups cornmeal, preferably stone-ground
• ¾ cup whole-wheat flour
• ¾ cup unbleached flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 2 extra-large eggs
• ¼ cup vegetable oil or melted butter
• ¼ cup honey or sorghum
 
Preheat oven to 375 degrees. Soak calendula in buttermilk while assembling remaining ingredients.

Oil a 10-inch skillet or baking pan. Sift cornmeal, flours, baking powder, baking soda and salt into a large bowl.

In another bowl, whisk eggs, then add calendula-buttermilk, oil and honey and whisk together for 1 minute. Add liquid ingredients to dry ingredients and blend well.

Pour batter into prepared skillet or pan and bake for 25 to 30 minutes until golden brown, or until a toothpick inserted in the center comes out clean. Let cornbread cool for 5 to 10 minutes before cutting.

Contributing Editor Susan Belsinger frequently writes about the many aspects of herbs, especially using them in cooking.

For the main article, Calendula Officinalis: Herb of the Year 2008, click here.