Recipe: Goldenrod Cornbread

Spicy invasive flowers add some kick to this sweet cornbread recipe.

Goldenrod Preparation

Canada goldenrod is a weedy native in the US Midwest and Canada but considered quite invasive in Europe and Asia.  You’ll help slow the invasion with this recipe by removing flowers (the plant’s reproductive organs) from their stems.  To prepare flowers for cooking, begin by rinsing the flowers off under cool tap water.  Lay the flowers flat on a cutting board and scrape from the base of the flower to the flower tips with a paring knife to remove them.


Canada goldenrod flowers ready for preparation
Goldenrod flowers removed from their stems


3/4 cup Jiffy corn muffin mix

1/2 cup Jiffy yellow cake mix

1/2 cup Canada goldenrod flowers

1/2 cup milk

1 egg


1.  Preheat oven to 375°

2.  Combine all ingredients in a medium mixing bowl and mix thoroughly; batter may be chunky

3.  Bake in an 8″ x 8″ pan for 25 minutes or until cornbread is golden brown

4.  Enjoy warm with butter or honey

Goldenrod cornbread slathered in butter and ready to eat!

5 thoughts on “Recipe: Goldenrod Cornbread

  • October 7, 2011 at 10:09 am

    This tastes better than regular cornbread.

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  • July 25, 2014 at 3:39 pm

    This is not an invasive species in North America. Please be more responsible in the use of this term. Not all exotic species are invasive, but all invasives are by definition exotic. As a native speices, this is neither, and serves important roles in native ecological communities, including being an outstanding late season polinator plant. Please reconsider wether this is a wild food blog or actually aimed at educating the public and helping with the serious problems of invasive species.

    • July 25, 2014 at 4:27 pm

      You are correct, Colin. But biological invasions are not just a North American issue, and is not just a North American blog. This is why we began this particular recipe with “Canada goldenrod is a weedy native in the US Midwest and Canada but considered quite invasive in Europe and Asia.” We also note on the profile page for Canada goldenrod by saying “Although it’s often unfairly fingered as a culprit behind hay fever, Canada goldenrod still represents an invasive North American export to Europe and China.”

  • August 17, 2017 at 2:28 pm

    I can’t wait to try this. I just made my first goldenrod jelly. Who knew weeds could be so tasty!


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