Red clover cornbread

Clover Cornbread

This summer I decided to make clover flour to bake with. It wasn’t hard to pick and wash two cups of red and white flowers, then a few minutes in the oven on a tray dried them completely out. I learned later that it’s best to store dried herbs whole, rather than ground, because they will keep longer, but I went ahead and ground mine. It seemed to do fine for the six weeks or so before I used it.

Two cups of fresh clovers will only make about a half cup of flour, and we substituted it into a bowl of cornbread batter. The pone came out a darker, reddish color with an interesting herb-y scent. The taste is different, more earthy, but also good.

Red clover cornbread
Red and white clover cornbread

I wrote this recipe for cornbread down a million years ago while watching either my father or my grandmother make cornbread, since neither could actually TELL me the recipe. As you can see from the photo below, we’ve modified it a buncha times to try and get it right.


1.5 cups all-purpose flour
1 cup cornmeal
1 Tbsp baking powder
1 tsp salt
1.5 cups buttermilk
1/4 cup oil

Mix dry ingredients; mix buttermilk and oil separately and add to dry ingredients. Stir only to moisten. Heat greased 9x9x2 skillet in oven 15 – 20 minutes on bottom rack. Batter should sizzle when poured in. Bake at 425 for 30 minutes or until golden brown.

To make clover cornbread, substitute 1/2 cup clover flour for 1/2 cup of all-purpose flour.

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