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