Honey Cornbread

Honey Cornbread Recipe

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Honey Cornbread is a moist and sweet cornbread that is the perfect accompaniment to a bowl of spicy chili.

Course: Bread

Cuisine: Southern

Servings: 8

Calories: 293 kcal

Author: Christin Mahrlig

Ingredients

• 1 cup buttermilk
• 2/3 cup honey
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 1 1/4 cups all-purpose flour (can use almond flour and a bit of coconut flour)
• 1 cup cornmeal, I used yellow cornmeal. Be sure you do NOT use self-rising
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda

Instructions

1. Make sure one of your oven racks is in the middle of the oven and preheat oven to 375 degrees. Grease an 8-inch square pan (or a round cake pan which is what I used) with butter or cooking spray.
2. In a medium bowl, whisk together buttermilk, honey, eggs, and butter until honey is fully incorporated.
3. In a large bowl, whisk together dry ingredients.
4. Pour wet ingredients into dry and thoroughly mix the two together. Pour batter into prepared pan and bake for 25-30 minutes, until golden brown. Cool in pan for 5 minutes.

Recipe Notes

Recipe Source: Cook's Country Aug/Sept 2012

Nutrition Facts

Honey Cornbread Recipe

Amount Per Serving

Calories 293

* Percent Daily Values are based on a 2000 calorie diet.

Chili
Brown: 1 1/2 lbs. ground carcus
      large onion
Add:
2 cans pinto beans
1 can kidney beans
1 can stewed tomatoes
1 can tomato soup
1 C water
3-5 T chili powder
1 rounded t sugar
1 1/2 t salt
1/2 chopped green pepper
Let simmer 1 hour.  Best the next day.

Add full bottle of Sweet Baby Ray's BBQ Sauce!

Curry Soup

2 Tablespoons olive or coconut oil, even butter will do if you want. 1 large onion chopped 2 large carrots chopped 1 rib celery chopped 3 cloves garlic chopped 2 tablespoons curry (I used medium for a little heat) 4 cups vegetable stock 2 cups water 1 1/2 cups dried red or green lentils, rinsed 1 can 15oz. Coconut milk 1 bunch cilantro Saute the onion, carrots, celery, garlic, curry and about 1 teaspoon salt in a large dutch oven or pot for about 10 minutes until veggies are soft. Add the vegetable stock, water and lentils. Cook for another 20-25 minutes covered until lentils are done. Add the coconut milk and puree 1/2 the soup. Add back to the pot and add the cilantro. Add salt and pepper to taste and serve.

Peanut Butter Bars SUPER UNHEALTHY but SUPER COMFORT FOOD!

School Lunch Peanut Butter Bars

1 1/2 C Flour

1¼ tsp. Salt

½ tsp. Baking Soda

¾ C Butter

¾ C Sugar

¾ C Brown Sugar

1 ½ tsp. Vanilla

1 1/2 C Creamy Peanut Butter (split)

2 Eggs

1 ½ C Quick Oats

Frosting:

½ C Butter (1 stick)

3 ½ C Powdered Sugar

2 T Cocoa

¼ C Milk (I use whatever I have in the fridge)

1 tsp. Vanilla

Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated.Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.

The frosting is a two step process. First, whip the remaning ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.

Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.

Zupas Garden Chowder

Ingredients

• 3 TBS butter
• 2 medium zucchini, diced
• 1 medium onion, diced
• 2 T fresh parsley, chopped
• 2 T fresh basil, chopped
• 1/3 Cup flour
• 3 Cups chicken broth
• 1 tsp lemon juice
• 2-3 tomatoes, diced
• 1 can (12 oz) evaporated milk
• 1 can (14.5 oz) corn
• 1/3 Cup Parmesan cheese, grated
• 2 Cup cheddar cheese, shredded
• 1 tsp kosher salt
• 1 tsp freshly ground pepper

Preparation

Over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender.
Add flour, stir until vegetables are coated. Slowly add chicken broth and lemon juice. Bring to a boil.

Add tomatoes, milk and corn. Reduce heat; cover and simmer for five minutes or until corn is tender.

Just before serving, stir in cheeses until melted. Season with salt and pepper.

Black Bean and Spinach Enchiladas

We ate these for dinner last night and LOVED them.

*for sauce*
3 C veggie broth
1/4 C tomato paste
1/4 C flour (can use whole wheat)
2 T cooking oil (can use coconut oil)
2 t cumin
1/4 t garlic powder
1/4 t onion powder
1/4 t chili powder
salt/pepper to taste

*for enchiladas*
15 oz. can black beans, rinsed and drained
1 1/2 C corn (frozen, thawed)
6 oz. spinach
1/3 C cilantro, chopped
6 green onions, thinly sliced
2 t cumin
3 C shredded three cheese blend (or pepper jack or some kind of mexi cheese)
8 tortillas (can do whole wheat or flour, go big or use smaller and make more)

To make the sauce, heat oil over medium heat in saucepan. Add tomato paste, flour, cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to boil. Reduce to simmer and cook until slightly thickened, about 8 minutes. Salt/pepper to taste and set aside.

Saute spinach in some oil over medium heat for 1-2 minutes until slightly wilted. In large bowl, combine beans, 2 C cheese, spinach, corn, green onions, cumin, and cilantro. I added a little more cumin. I wanted some spice.

Heat oven to 375. Pour a small amount of enchilada sauce in bottom of 9X13 dish. Fill tortillas with enchilada mix, roll and put in pan. Pour the rest of the sauce over the prepped enchiladas then sprinkle with remaining cheese.

Cook about 30 minutes or until warmed through and enjoy!


Found this recipe online somewhere but not sure where.

Shepherd's Pie (Vegetarian Version)

This dish is so good, you won’t even miss the meat!  It’s hearty, full of flavor and lots of veggies!  And I love that it’s a one dish meal making it easy to clean up!

Recipe:

Wash, peal and boil 4-5 baking potatoes. Drain and place back into pan. Add 1/2 t. dried thyme. Add 1/4 – 1/3c milk or sour cream, a little butter if you want, salt and pepper to taste and beat with an electric mixer until fluffy.
While the potatoes are boiling place 1 c. lentils, 3 clove of garlic, chopped, 2 c. vegetable broth and 3/4 c. water in a large skillet and bring to a boil. Allow to simmer for 20 minutes. Add 1 medium red onion, chopped and 4 medium carrots, chopped. Simmer for 10-15 minutes longer until vegetables and lentils are tender. Add 1 (14 oz.) can of Italian style diced tomatoes, 2 T. tomato paste, salt and pepper to taste.
Top the lentil mixture with mashed potatoes and 1 c. shredded cheese. Bake in the oven at 350` until the cheese is melted and bubbly.

From Emily Saddler at OrganicEmily.com.  She has lots of great recipes there.  :)