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Sweet Honey Cornbread

Sweet Honey Cornbread

by Pam on December 11, 2012

This is seriously the very best cornbread I have EVER had. I found a recipe on The Gourmand Mom[1] for cornbread that is sweet, moist, and so delicious. I loved how quick and easy it was to make and how amazing it smelled while baking. My whole family gobbled up every last drop of this cornbread and my son told me that it was REALLY GOOD. I served this cornbread with the Black Bean Soup with Bacon[2] and the tossed salad with the Creamy Cilantro Dressing[3] for a comforting and tasty meal that my whole family enjoyed.

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish.

Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

 



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Sweet Honey Cornbread




Yield: 9-12 pieces

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min.



Ingredients:

1 cup flour
1 cup corn meal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1/2 stick melted butter
2 eggs, lightly beaten
1 cup frozen sweet corn, thawed

Directions:

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.



 

References

  1. ^ The Gourmand Mom (thegourmandmom.com)
  2. ^ Black Bean Soup with Bacon (www.gordon-ramsay-recipe.com)
  3. ^ Creamy Cilantro Dressing (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Black and pink forest cake recipe – Italian Cuisine


  • 500 g fresh cream
  • 230 g sugar
  • 200 g pitted and de-stoned cherries in syrup
  • 150 g flour plus a little
  • 150 g raspberries
  • 20 g bitter cocoa
  • 5 pcs eggs
  • 1 pc milk chocolate bar
  • 1 pc orange
  • pcs vanilla pod
  • butter
  • cherry liqueur like kirsch or maraschino

For the recipe of the black and pink forest cake, collect in a large bowl 170 g of sugar, the eggs and the grated rind of 1 orange; whip everything, by hand or with electric whisk, for at least ten minutes, until the mixture is clear and thick. Sift the flour and cocoa, then gently incorporate them into the mixture. Grease and flour the inside of a ring (ø 20 cm, h 10 cm), lay it on a plate lined with baking paper and fill it with the mixture.
Bake at 170 ° C for about 35 minutes. Remove the sponge cake and let it cool. Cut the sponge cake into 4 thick 1 cm discs and eliminate any excess. Prepare a syrup with 125 g of water, 60 g of sugar and the vanilla pod, obtaining a wet; let it cool, then add 2 tablespoons of cherry liqueur. Whip the cream. Blend the raspberries, pass them through a sieve and gently add to the whipped cream, obtaining a rosy tint.
Place the ring already used to cook the sponge cake on a plate; place a disc of sponge cake inside, brush with a little 'of wet and spread over a portion of whipped cream and 15-20 cherries. Continue with another disc of sponge cake, brush with the cream, spread a little 'cream, another 20 cherries and continue in the same way until the end of the ingredients, ending with a layer of cream; level it well. Place in the fridge for at least 2 hours. Scrape the chocolate bar by pressing with a round pastry cutter, or with a curl, in order to obtain curls. Turn out the cake and decorate it with the chocolate and flower curls to taste.

A recent study foresees the end of the black truffle market – Italian Cuisine


A recently published study foresees the end of the European black truffle industry by 2071. Cause? Climate change

In the last year, fans of black truffle they will certainly have enjoyed theexceptional decline in prices registered in Italy of this fine ingredient. An analysis of Coldiretti has indeed highlighted that in 2018, due to bad weather, the harvest was exceptionally abundant, giving consumers a consequent drop in costs with relative travel to purchases. For truffle lovers, therefore, the results of a research carried out by the Scottish University of Stirling arrive as a bolt from the blue. the production of black truffles in Europe is about to disappear completely by 2100 due to climate change.

Last decades of production of the black truffle

This report, entitled A risk assessment of the European black truffle sector under predicted climate changes, published at the end of 2018 in the journal "Science of the Total Environment", is the result of a study conducted by a team of researchers, based on the observation of 36 years of production of the black truffle in Italy, Spain and France. The team then compared the data collected with those concerning the weather conditions of this period, and with those planned for the next years. What emerged is that climate change in progress, the gradual increase in temperatures and the dry climate will be a significant obstacle to black truffles, causing decrease between 78 and 100% of European truffle production between 2071 and 2100. This process could even be accelerated by any other factors that may arise, such as droughts, heat waves, forest fires, parasites.
In short, really dramatic forecasts that will lead to a price increase of the black truffle; the value of the world market, which is currently hundreds of millions of euros, could in fact grow to 5 billion euros over the next two decades.

Black truffle.

Goodbye to the delicious and precious black truffle

This underground fungus, which needs specific climatic factors, a favorable moist soil and that is cultivated mostly in nature, will become an increasingly rare and precious good, until the inevitable disappearance. Beyond thesocio-economic impact of the expected decline, it is also the world of catering to make the expenses. This delicious ingredient is in fact loved by chefs all over the world and rooted in the history and culinary traditions of different countries. In Italy, if we talk about black truffles, we can not help but think of some traditional recipes Which tagliolini with black truffles, risotto with truffles or fried eggs with truffles.

In short, as the chief researcher Paul Thomas and his team explained, if we want to save this ingredient from our tables, all we have to do is to safeguard the environment, while it is up to the experts to proceed with the necessary conservation and protection initiatives of this species, considering, for example, the expansion of truffle plantations in new territories with a more favorable future climate.

Photo: Tuber_macrosporum_Tartufo nero_Wikipedia_Nicolò Oppicelli.jpg