Man, this month is flying by me! It is already time for another Secret Recipe Club post!
Which for right now is having some slight technical difficulties in terms of my pictures. They exist, I promise! I hope they will be in here by posting time, if not, later in the afternoon once I am home from my glucose test. I am so excited to be doing that this morning! **Pictures are now in! Woohoo!**
We’ve had some cooler weather, and last week finally decided what it was I wanted to make from the wonderful blog I was secretly reading this month, Gastronomical Sovereignty! Manned and written by the lovely Kristy who happens to live in Canada (Victoria, BC to be exact), seems to like beer (lots of it) and her blog is rather packed with some fantastic recipes! I am bookmarking a few for when I restart my CSA box next month, there will be plenty of greens and veggies from it I can use up with Kristy’s recipes for sure.
This month though, I went with a basic, a staple really. And one I’ve not yet blogged on: cornbread! I made a ham and bean soup last week (that was pretty fantastic) and needed a pretty fantastic side to go with it. And with ham and bean soup, cornbread is always the answer!
The nice thing about cornbread is how easily it comes together. Mix your wet ingredients, add in the dry, just mix to combine, then get it into a pan and into the hot oven. And just a bit later you have a delicious side! I tweaked Kristy’s recipe just a bit with an idea my Mom turned me onto, a bit of fresh cracked pepper sprinkled on top of the cornbread batter just before you pop it into the oven to bake. It really added a little pop to the cornbread, especially with the honey to sweeten it. And of course honey over top when you eat it if you eat it like I like to!
Honey and Spice Cornbread
Adapted from Gastronomical Sovereignty
1 C All-Purpose Flour
1 C Yellow Cornmeal
1 Tbsp Baking Powder
1/2 Tsp Salt
2 Eggs, beaten
1 C Half and Half
1/4 C Butter, melted
1/4 C Honey
1/4 C White Sugar
1 cup corn kernels, fresh or frozen
A few grinds of fresh ground pepper
Preheat the oven to 400 degrees F; Grease a an eight inch round pan well. If you have cast iron, I’d totally use that! Mine unfortunately was too big for this recipe.
Sift together the flour, cornmeal, baking powder & salt. In a separate bowl, mix your wet ingredients, including the corn. Add the wet ingredients to the dry. Mix mix then together until just combined. You want there to still be lumps, but no large areas of just the dry ingredients.
Pour the batter into your prepared pan, top with the black pepper, and bake for 25- 30 minutes, until done and set in the center. Serve!