Tucked within Dayton’s city limits, Eastwood MetroPark blends water, woods, and trails into a rich outdoor escape. With boating, hiking, birdwatching, and picnic spots, it’s a perfect place to reconnect with nature just minutes from downtown.

🌊 Eastwood Lake & Water Access

The park’s centerpiece is the 185-acre Eastwood Lake, created from former gravel mining land. Kayaks and canoes are welcome, and a boat ramp makes launching easy. Motorboats are allowed on even-numbered days, while odd days are reserved for sailboats and quiet fishing.

🚶 Trails, Hiking & Biking

• A 2.7-mile Buckeye Trail loop offers an easy, scenic walk or run.
• Connections to the Mad River Trail and Creekside Trail expand your adventure.
• Paved paths make parts of the park bike- and stroller-friendly.

🌳 Picnicking, Wildlife & Quiet Corners

Eastwood has picnic shelters, playgrounds, and wide-open fields. Birdwatchers flock here to spot herons, ducks, and other wildlife along the water’s edge. Bring binoculars—you might also see turtles or small mammals.

🏞 Historic Roots

Much of Eastwood’s land was acquired by the Miami Conservancy District for flood protection and water supply. Later, the quarry areas were transformed into today’s recreational lake and trails. A small nature center near the entrance provides maps and ecology info.

🧭 Tips for Visitors

• Arrive early on warm days—parking near the lake fills quickly.
• Check boat rules before you launch to match your outing with the right day.
• Wear sturdy shoes—some trails are paved, others natural terrain.
• Pack a picnic or plan a longer bike ride using the connected trail system.

Details may vary—check Five Rivers MetroParks or AllTrails before visiting.

Rich and buttery with a delicate cornmeal crumb—perfect with honey, berries, or coffee. Great make-ahead dessert for potlucks and Sunday suppers.

Ingredients

• 1 cup yellow cornmeal (fine or medium grind)
• 1 cup all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp kosher salt
• 1 cup granulated sugar
• ½ cup (1 stick) unsalted butter, softened
• 3 large eggs, room temp
• ½ cup milk (whole or 2%)
• 1 tsp vanilla extract (optional but nice)
• Optional add-ins: zest of 1 lemon or orange; ½ cup blueberries; 2 Tbsp local honey

Equipment

9×5-inch loaf pan or small Bundt pan, mixing bowls, whisk, hand/stand mixer, parchment (optional).

Instructions

1. Preheat oven to 350°F. Grease pan and line the long side with a parchment sling for easy lift-out.
2. In a bowl, whisk cornmeal, flour, baking powder, salt. Set aside.
3. In a separate bowl, beat butter + sugar on medium-high until pale and fluffy, 2–3 minutes.
4. Beat in eggs, one at a time, scraping bowl as needed. Mix in vanilla (and citrus zest, if using).
5. On low, add dry ingredients in two additions, alternating with the milk (dry → milk → dry). Mix just until combined.
6. Fold in any optional add-ins (berries, honey). Transfer batter to pan and smooth top.
7. Bake 45–55 minutes (loaf) or 40–50 minutes (Bundt), until a tester comes out clean and the top is deep golden.
8. Cool in pan 10 minutes, then lift out to a rack. Cool at least 30 minutes before slicing.

Variation: Swap half the milk for buttermilk; reduce baking powder to 1 tsp for extra tenderness.