Everyone I know has a favourite cornbread recipe, but I guarantee you this one is the bomb. It’s a little lighter than regular cornbread and is sweetened entirely with honey and no sugar. I’ve added a pinch of hot pepper and some fresh rosemary to take it to the next level, but feel free to add in any herbs you have growing in your garden. It is a great bread to have on your table with any summer BBQ but I also love to serve it with brunch on weekends. I like to keep a mix of the dry ingredients handy in the cupboard, and then I just need to add 3 other ingredients and mix together to be ready to go! Literally it takes about 10 minutes to put this together and takes a little less time to watch it disappear when you serve it hot from the oven!
1 cup cornmeal
1 cup flour
1 tbsp baking soda
1 tsp salt
1 tsp cayenne pepper
1 tbsp chopped fresh rosemary
1 cup 2 % milk
1/2 cup honey
2 tbsp butter
Pre-heat oven to 400 degrees.
Combine first 6 ingredients in a mixing bowl.
Melt butter in a 9 inch skillet.
Combine milk, honey and egg together.
Add in melted butter.
Add wet ingredients to dry and combine with a fork.
Empty into skillet.
Bake for 30 minutes or until lightly browned. Test for doneness with a toothpick.
After a BBQ dinner where I serve a big skillet of corn bread, there always seems to be a lonely piece leftover the next day. This dish came together one evening when I found myself staring at that bread wondering what I could do to save it from a fate of landing in the compost bin. I bought a piece of country of ham, threw it all in a pan and served it with fried eggs. It was a hit that has become a regular, favourite dinner, perfect for everyone to eat while we are having a family movie night or sitting out on the deck for a quick dinner after a long day out. Try it, you’ll be surprised how much it feels like a great big hug, it’s comfort food at its best.
1/4 loaf cornbread
1 tbsp butter
1 250 gr piece ham
salt and pepper to taste
Melt butter in your skillet until almost browned.
Tear cornbread into chunks.
Chop ham into rough chunks.
Toast ham and bread in your skillet until browned.
Remove from skillet.
Fry eggs sunny side up.
Divide up bread and ham mixture amount plates.
Serve one egg on top of each.
These little, light, chewy and crispy puffs will be the next dessert hit in your home. They are ridiculously easy to make so they are a perfect project to get your kids in the kitchen with you. Okay, obviously if you include the whipped cream this will not be a fat-free dessert but I have listed this as optional, because we love these desserts just the same with no whipped cream at all. If you are feeling a little decadent or have company coming, add a little splash of liquor to your topping, but they are really spectacular just on their own. You can make them up to a week ahead and store them in Tupperware, ready for when you need them. Feel free to go a little free-form, meringues look lovely in different shapes, just be sure to create a little crater in the centre to hold your fruit.
4 egg whites
1 1/2 cups sugar
1 tsp cream of tartar
1 pint strawberries
juice of 1/2 lemon
1 tbsp sugar
1 tsp sugar
Pre-heat over to 200 degrees.
Use a hand mixer or a stand mixer to whip egg whites until light and fluffy and peaks start to form, 6-8 minutes.
Add sugar, 1/2 cup at a time and cream of tartar and continue to beat until stiff peaks form, an additional 6-8 minutes.
Dollop a large spoonful of meringue onto parchment paper. Continue with remaining meringue. Take the back of a spoon and create a crater in all dollops.
Bake for 1 hr. Turn off oven.
Let meringues cool off in oven.
Clean and chop fruit.
Combine with sugar and lemon and let sit for atlas 1/2 hr before serving.
If using whipped cream, beat until stiff, add sugar.
Serve meringues with whipped cream (if using) and fruit.