The Corn Moon: Lore and a Recipe

‘Tis the esbat of the August Corn Moon – the first moon of the “Harvest Festival” period. Like the title suggests, the Corn Moon coincides with the reaping of the corn crop, and it is a celebrated time of abundance, generosity, and sharing with others. 

The setting sun and the rising Corn Moon

This full moon is also known as the Sturgeon Moon – a name given by Native Americans who caught bounties of the fish during the strongest lunar hours. 

For pagans and witches, our August esbat corresponds with fiery energy and has Leo the Lion’s sunny solar power; decorate and adorn in shades of yellow, orange and red, carry crystals of ruby, carnelian and tiger’s eye, and dedicate your magickal rituals to benefiting others.

~A Recipe for the Corn Moon~

The Corn Moon
“The time to harvest the gifts you have nurtured and give to those who are in need. Collect and store fresh herbs for the coming winter. Bake special breads to share with family and friends and to offer the earth.”

Cornbread with Cinnamon Honey

– 1 ½ cups cornmeal

– ½ cup flour

– 2 teaspoons sugar (or to taste; I like my cornbread sweeter)

– 2 teaspoons baking powder

– ½ teaspoon baking soda

– 1 teaspoon salt

– ¼ teaspoon ginger

– 1 ½ cups buttermilk

– ¼ cup vegetable oil

– 2 eggs

– 1 teaspoon vanilla

– 2 tablespoons butter, melted

– 2 tablespoons honey

– dash of cinnamon 

Preheat the oven to 425 degrees F. Combine the cornmeal, flour, sugar, baking powder, baking soda, salt and ginger in a medium-sized bowl. In a small bowl, beat the buttermilk, oil, eggs and vanilla. Add the buttermilk mixture to the dry ingredients; mix thoroughly. Pour the batter into a greased 8x8x2-inch baking dish. Bake for 25 minutes.

While the cornbread bakes, blend the butter, honey, and cinnamon. Baste the top of the bread with the butter mixture during the final 5 minutes of baking. Serve hot or cold.

Recipe Source: “A Kitchen Witch’s Cookbook” by Patricia Telesco (under “Cornbread with Honey”)


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