Skillet Cornbread

Fresh batch of corn from the garden, I knew it was time for cornbread. And, because my kitchen is lacking in 9 inch square pans, I decided to use a cast iron skillet.

By itself this cornbread was awesome. Smeared with homemade Bermudian honey from my Uncle and…this cornbread transcended all. Next time around I will definitely bake it later in the day so that when it emerges from the oven it can go go straight on the plate. Skewer the top with fork prongs and oh. my. god.

Skillet Cornbread

• 1 2/3 cups flour
• 1 1/4 cups cornmeal
• 2 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon seasalt
• 3 large eggs
• 1 cup buttermilk
• 1/3 cup melted butter, cooled
• 1/3 cup honey
• 2/3 cup fresh corn kernels
• 2 tablespoons olive oil for skillet

Heat oven to 425 degrees. Dig your cast iron skillet out of the cupboard and give it a good wipe. In a large bowl, mix together the dry ingredients: flour, cornmeal, baking soda, baking powder, and seasalt.

In a separate bowl, whisk together the eggs, buttermilk, butter, corn kernels, and honey. Pour wet mixtures into the dry mixture, stirring until just blended.

Meanwhile, heat skillet over medium heat. Add olive oil and use a brush to grease bottom and sides of pan. Pour batter into skillet and place in oven. Cook for 15-20 minutes or until toothpick inserted in center comes out clean.

Drizzle with honey  or sprinkle with cheese and serve.

alton brown- radio interview

Alton Brown rocks. Why don’t more people love his show?

elegant white cake with fluffy chocolate frosting

My grandfather loves to eat. It’s one of his cardinal passions. He’s been such a good sport over the last few weeks, going to the hospital, sitting home with me during my sickness. Luckily for him, I love to bake, and everyone needs a cake made for them once in a while. This recipe is a tested winner. The cake is moist like you would not believe, and the frosting is truly decadent- a perfect compliment to the subtle flavor of the base. Mmm.

applesauce spice cupcakes

These were my second baking adventure of the morning. I was looking for something to compliment the sweet maple taste of my first batch of cupcakes, and what better than nutmeg, cinnamon, and cloves? As soon as I broke one of these babies open, the deep smell of spices filled up the kitchen. Mmmm.

maple cupcake madness

I woke up this morning craving cupcakes, so I decided to sample two different tastes: maple and applesauce spice. But, instead of doing a heavy frosting, I whipped up some homemade maple butter as a rich, moist treat.

First, the maple. These babies are lovely. They are fluffy and light but with just enough maple flavor to set them apart from regular yellow cupcakes. Keep reading.

paula deen: what did she just say?!? #1

I love cooking. Baking especially. But I can’t imagine having to do it in front of 5 cameras, a crew, or a live audience. Yeah right. I’d be spilling ingredients all over me, burning crap, looking the wrong way. Oh, it would be an absolute nightmare, hilarious to be sure. I do love to watch to Food Network though. I know all the chefs by name, all the shows. And I have complete respect for Giada, Ina, and good old Alton Brown. Buuuut there are occasions when I’m watching a show and the host comes out with something that just makes me wonder what on earth they were thinking. Paula Deen seems to do this a lot. So in her honor, I’m going to devote a column especially to her…

Date: August 18th, 2009.

Show: Paula Deen is making caramel popcorn balls when her two sons walk in. She’s got a saucepan full of thick syrup. One son asks her what she’s got cooking…and she says:

“It’s just a syrup that will stick our balls together…

You don’t want to touch it? I want to touch it.”

Seriously Paula? Seriously??

blueberry filled cookies

Now these were winners. Made with freshly-picked blueberries, these sandwich wonders were to die for. Recipe incoming!