Sunday, March 18, 2012
Honey Whole Wheat Cornbread
As the weather gets warmer, it's time to start emptying the freezer. There's an awful lot of chili in there, so in keeping with this month's Melissa Clark theme, I made Honey Whole Wheat Cornbread to encourage chili-eating in the household.
Some of Melissa Clark's recipes could be considered healthy, but this isn't one of them. You are instructed to mix a whole stick of melted unsalted butter into your cornbread batter (I scaled it back to 6 tablespoons and I believe I could have done away with it a bit more). She also calls for sour cream, which I substituted yogurt for, cutting down on the calorie count. I love that this recipe is baked in a cast iron skillet, after melting and swirling the butter around in it - the cornbread pulls away from the sides of the skillet as it cooks and doesn't stick at all.
The book also contains a handful of salad recipes, which I intend to try over the next few weeks. After a nice dinner at Frog & Peach, where I had a perfectly cooked piece of salmon atop a bed of mixed citrus and thinly sliced fennel with herbs, I am looking forward to trying an orange/fennel salad from Cook This Now - hopefully I will be writing about that in the coming days.