Cattail Flower Bread

Cattail foraging is not recommended for wild harvest in areas with heavy pesticide spraying.

This recipe makes one 9" cast iron pan, or 9" cake pan


1 c. all purpose flour
1 c. cattail flower fluff, removed from core
2 Tbsp. cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. diced jalapenos or sweet red pepper
3 Tbsp. chopped scallions or ramps greens
1 c. shredded sharp cheddar 
5 Tbsp. butter, melted
3 large eggs
1 c. buttermilk

1. Heat oven to 400º F, butter a cast iron skillet or baking pan.

2. In a large bowl, combine the flour, cattail fluff, cornmeal, baking powder, baking soda, salt and pepper, diced peppers, chopped scallions, and shredded cheese. Mix together.

3. In a second bowl, whisk the eggs with the melted butter and buttermilk.

4. Fold the wet ingredients into the dry ingredients and mix with a spoon until combined.

5. Pour into prepared skillet or pan, and bake 18-25 minutes, until lightly browned and the top springs back when pressed. Cool and cut. 

Recipe compliments of 3 Foragers.

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