Being out of the City and steeped in the fresh air and fresh ingredients of a Vermont late summer has inspired all sorts of adventures in our kitchen.  My son, for instance, is addicted to the sharp cheddar cheese that they make locally and keeps begging for just one more slice.

He’ll sit a the table looking at me expectantly and finally say, “Mama, I wish I could have just oooooonnnnne slice of that good cheese.”

To get him a bit more involved, as well as to highlight some of the other ingredients that are so plentiful here, we whipped up this savory cornbread recipe with the cheese, of course, sun dried tomatoes, and even a little jot of maple syrup.  Viva Vermont!

Sun Dried Tomato and Cheddar Cornbread

• 1 c. cornmeal
• 1 c. all purpose, whole wheat pastry, or spelt flour
• a pinch of salt
• 2 t. baking powder
• 1 c. sharp cheddar cheese, shredded
• 1 c. milk, room temperature
• 2 eggs, room temperature
• 6 T. butter, melted
• 1 T. maple syrup (or honey)
• 1/2 c. sun dried tomatoes, chopped

1. Preheat your oven to 325 degrees F.
2. Spoon a tablespoon of the melted butter into an 8X8 inch baking pan and have your mini-chef spread it all over the base with a spatula or their hands.
3. In a large bowl, measure out the dry ingredients: the cornmeal, flour, salt, and baking powder.  Have your mini-chef give that a very good whisk until all the ingredients are completely combined.
4. In a medium bowl, combine the wet ingredients: the milk, cheese, eggs, rest of the butter, maple syrup and  the tomatoes together.
5. Pour the wet ingredients into the dry ones and gently stir till everything is completely combined.
6. Bake for 35-45 minutes or until sides begin to brown and a toothpick stuck in the middle comes out clean.  Cool for a few minutes, slather with butter, and serve warm.