These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!


From Northeast Georgia Locally Grown

<p>I used to always make my cornbread in an iron skillet. After making these muffins and adding cheese, this is now my favorite recipe for cornbread. The bite sized and cheddar really kick this up 10 notches.</p>
Source: Justin Ellis (Entered by Justin Ellis)
Serves: 24 mini muffins

1 cup sifted all purpose flour
1 cup yellow or blue cornmeal
¼ cup sugar (or sub honey)
4 teaspoons baking powder
¾ teaspoon salt
2 eggs
½ cup grated cheddar cheese
1 cup milk
¼ cup melted butter

Step by Step Instructions
  1. Sift flour, sugar, baking powder and salt
  2. Add eggs, milk, cheese and butter
  3. Beat until smooth do not overbeat
  4. Lightly grease muffin pan and pour in batter
  5. Oven at 425 - Cook for 17-22 minutes