You can all breathe a sigh of relief, people; the ham recipes
have come to an end. Whew! Are you as exhausted as I am? Boy, that was tough
getting through.
Today I’m going to give you the recipe for the cornbread that you saw on Monday accompanying the Slow Cooker Ham and Bean Soup. It’s a tasty, easy to assemble (with ingredients you no doubt already have on hand) recipe that I found in one of the books by Susan Branch. If you’ve never read one of her books, you must! They are filled with sweet and charming observations on her everyday life, beautifully illustrated, with tasty recipes interspersed throughout.
To my way of thinking there is no better cornbread than the Caribbean Corn Bread that I shared with you here, and nothing will change my mind, but I really did like this one, if for nothing more than ease and available ingredients. What I found interesting about this recipe was the inclusion of spices and orange zest. While hardly a traditional cornbread, I did I love the idea of orange zest, so much so that I doubled up on it, so mine had a pleasant orange taste. I remember, years ago, having tea sandwiches made of ham and orange marmalade cream cheese that were delicious. So, I had an idea that orange zest in cornbread was going to be a nice complement to the ham and bean soup, and it was. Below is her recipe. Up the spices and zest according to your own taste, or leave as is. Word of warning, it must be served warm. It is not nearly as good when it has cooled off, and needs to be warm in order to melt that delicious accompaniment, Bee Butter.
Today I’m going to give you the recipe for the cornbread that you saw on Monday accompanying the Slow Cooker Ham and Bean Soup. It’s a tasty, easy to assemble (with ingredients you no doubt already have on hand) recipe that I found in one of the books by Susan Branch. If you’ve never read one of her books, you must! They are filled with sweet and charming observations on her everyday life, beautifully illustrated, with tasty recipes interspersed throughout.
To my way of thinking there is no better cornbread than the Caribbean Corn Bread that I shared with you here, and nothing will change my mind, but I really did like this one, if for nothing more than ease and available ingredients. What I found interesting about this recipe was the inclusion of spices and orange zest. While hardly a traditional cornbread, I did I love the idea of orange zest, so much so that I doubled up on it, so mine had a pleasant orange taste. I remember, years ago, having tea sandwiches made of ham and orange marmalade cream cheese that were delicious. So, I had an idea that orange zest in cornbread was going to be a nice complement to the ham and bean soup, and it was. Below is her recipe. Up the spices and zest according to your own taste, or leave as is. Word of warning, it must be served warm. It is not nearly as good when it has cooled off, and needs to be warm in order to melt that delicious accompaniment, Bee Butter.
Iowa Corn Bread with Bee Butter
1 extra large egg
1 cup whole milk
1 tablespoon finely grated orange zest (I used more)
3 tablespoons butter, melted
1 1/4 cups all-purpose flour
3/4 cup cornmeal (I use Bob’s Red Mill)
1/4 cup sugar
3 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
Preheat oven to 400° F. Grease and flour (I used Baker’s Joy) an 8” x 8” square pan; set aside.
In a small bowl, whisk egg well; stir in the milk and zest, and set aside.
Melt butter. Sift together dry ingredients and mix well. Stir in milk mixture and butter, pour into prepared 8" pan.
Bake 20 to 22 minutes, or until a knife or wooden pick inserted into the center comes out clean.
Serve hot with Bee Butter.
Bee Butter
1/2 cup unsalted butter, room temperature
2 tablespoons honey
Whip together butter and honey until blended. Serve with corn bread, on biscuits, or your morning toast.
1 extra large egg
1 cup whole milk
1 tablespoon finely grated orange zest (I used more)
3 tablespoons butter, melted
1 1/4 cups all-purpose flour
3/4 cup cornmeal (I use Bob’s Red Mill)
1/4 cup sugar
3 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
Preheat oven to 400° F. Grease and flour (I used Baker’s Joy) an 8” x 8” square pan; set aside.
In a small bowl, whisk egg well; stir in the milk and zest, and set aside.
Melt butter. Sift together dry ingredients and mix well. Stir in milk mixture and butter, pour into prepared 8" pan.
Bake 20 to 22 minutes, or until a knife or wooden pick inserted into the center comes out clean.
Serve hot with Bee Butter.
Bee Butter
1/2 cup unsalted butter, room temperature
2 tablespoons honey
Whip together butter and honey until blended. Serve with corn bread, on biscuits, or your morning toast.
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5 comments:
Those Susan Branch books are right up my alley - I had not seen those before. I am ordering some off eBay!
I also had not previously saved your Caribbean corn bread recipe, so it is going into my bookmarks along with this one! We love corn bread here, and as long as he can put butter on it, my husband will let me put anything I want into it - lol!
I didn't know they made cornbread up north (ha!) This looks good and has me wanting a pot of beans and pan of cornbread, PLUS the butter...yum.
Pattie, I just LOVE a good cornbread and this one sounds fabulous!!!!!!!!!!!!!!
Cover up, child! Your Midwestern roots are showing!!!!🤣🤣🤣
YUMMY .. there’s nothing better than cornbread with a new twist.. Can’t wait to try this one ...Thank You and have a great day ...Hugs
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