This weekend the boy and I rented a canoe, put it on a lake, pitched our tent and said BYE to technology.
We spent the days reading, canoeing on the lake, making s’mores, and loon hunting, and boooooy was it nice! During the week I sometimes feel a bit overwhelmed with all the things that need to get done, and I realized something this weekend: HALF of these “important” things aren’t important at all. In fact, no one would even notice if I didn’t do them.
I don’t NEED to do my laundry
I don’t NEED to make a meal plan for the next month
and I certainly don’t NEED to read food blogs for 2 hours a day (although I love it).
So here we are. Back to basics. And with that thought I’d share with you an old and simple favorite of mine. Cornbread, baby. And it’s so easy to make!
This recipe is made with buttermilk and honey for a tiny twist on the classic recipe. I truly love it and hope you do too!
Slathering warm muffins with butter is a must
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup liquid honey
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
- 1 1/4 cups yellow cornmeal
- 3/4 cup all purpose flour
- 1 tbsp baking powder
- 1/4 cup packed light brown sugar
- 2 tbsp granulated sugar
- 1 tsp Kosher salt
- Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan with nonstick spray (or line with cupcake liners) and set aside.
- In a medium bowl, whisk the eggs, buttermilk, and honey together. Add in the cooled melted butter and whisk until combined and set aside.
- In a large bowl, whisk cornmeal, flour, baking powder, both sugars and salt. Make a well in the middle of the dry ingredients, pour in the wet ingredients and fold the dry into the wet until just combined.
- Fill each muffin cup about three quarters full. Bake for 12-15 minutes or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool for 10-15 minutes and enjoy.
Recipe adapted from Baked Explorations