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.
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