Honey Cornbread

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I found a recipe in my mother’s recipe box for Honey Cornbread. It was her “go to“ recipe for cornbread, and my dad's favorite. The problem was, at least for those of us who love to slather on copious amounts of butter and marmalade, is that it always tended to be a bit too crumbly. So I went to work on this. I reduced the amount of cornmeal (the reason for crumbly cornbread), and increased the amount of flour. Perfect!

 This cornbread is a wonderful accompaniment to a bowl of Slow Cooked Pinto Beans, Red Beans and Rice, or, Overnight Slow Cooked Pinto Beans and Rice. It is easy to put together, has a touch of sweetness (I know that cornbread purists cringe at that, but I like it), and is improved with a schmear of butter while warm from the oven.

Honey Cornbread

 1¼ c. flour

¾ c. yellow cornmeal

¼ c. sugar

1 T. baking powder

½ t. salt

2 extra large eggs, room temperature

1 c. heavy whipping cream

¼ c. vegetable oil

¼ c. honey

 Preheat oven to 400°F. Spray a 9" x 9" baking pan with Baker’s Joy; set aside.

 In a small mixing bowl combine flour, cornmeal, sugar, baking powder, and salt. In a small bowl, beat the eggs. Add cream, oil, and honey; beat well. Stir into the dry ingredients just until moistened. Pour into prepared pan.

 Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

 

The Remedy

This is a post from three years ago, that certainly bears repeating. I imbibed a good bit of this stuff during my battle with the plague and it really did help.
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I remember my mother telling me once, after emerging from a rather debilitating bout with the flu, that she felt so bad she thought she'd have to rally to die. Oh, boy, do I get that. Things started going south for me about a week ago. I'm talking way south. Like Antarctica south. What began as sniffles blossomed into a colossal headache, clogged sinuses, and sleepless night after sleepless night of relentless coughing. I plowed through boxes of tissues, drank gallons of tea, and watched a lot of Hallmark movies. I went from having my authoritative, sexy, big girl voice, to having the voice of a cartoon character, to no voice at all. In my late night bouts with delirium I started thinking about “The Waltons.”  Yep, momma, daddy, John-Boy, the lot. I began to think about the Baldwin Sisters and “the recipe,” which ultimately reminded me that I had a recipe of my own.

It's an old folk remedy, but since I'm an old folk, umm, person, I can probably claim it as well as anyone. It's a cough calmer consisting of three common ingredients: honey, lemon, and gin.  My recipe makes 8 doses, and unlike the chemically-laden cough suppressants sold in drug stores, you can take this as often as needed.

There is actually science behind this combination. Gin is an effective expectorant. Lemon provides vitamin C that may strengthen the immune system. Honey has been found to be an effective cough suppressant.  Both lemon and honey have antimicrobial properties (significant ability to inhibit the growth of microbes that can cause infection). Nothing can shorten the duration of a cold, but this can treat the symptoms.

Not fond of the taste of gin?  Me neither, and I'm not all that keen on honey, but when these three ingredients come together, the taste is rather extraordinary and it goes down smooth. It is NOT, I repeat, NOT intended for children or anyone who has issues with alcohol. It is soothing, cough calming, and can help you sleep. 

Cough Remedy
2 tablespoons freshly squeezed lemon juice*
2 tablespoons good (local if you have it) honey
2 tablespoons gin

Stir ingredients together until the honey completely dissolves and is incorporated. Store in refrigerator until needed. Can easily be doubled, tripled, etc.

1 tablespoon = 1 dose

*I use my own home grown (a potted tree that I recommend everyone own) Meyer Lemons. If you don't have your own, please use fresh, organic lemons. I suggest Melissa's.

Texas Roadhouse Cinnamon Honey Butter Clone

I know I am probably in the minority here, but I am not a fan of the rolls at Texas Roadhouse. And, brace yourself, people, I don't like the ones at O'Charley's either. Truth be told, I am a crispy-on-the-outside, chewy-on-the-inside kind of girl, when it comes to rolls, that is, and just don't like the soft rolls with the doughy interiors. I do, however, enjoy flavored butters and particularly the honey cinnamon variety served at the Roadhouse. After a bit of experimentation I think I have come up with a version that closely replicates what they serve. I make mine in small amounts (Mr. O-P considers such things a punishment), but this recipe can be doubled, tripled, quadrupled, well, you get the idea. As a rule, flavored butters last no more than 2 weeks in the fridge, so keep this in mind when determining quantity. I think this butter is wonderful on a seedy honey wheat bread, warm from the oven. Enjoy!

Texas Roadhouse Cinnamon Honey Butter Clone

½ stick unsalted butter, room temperature

1 tablespoon powdered sugar

1-1/2 teaspoon organic honey

¼ teaspoon cinnamon

Place all ingredients into a small mixing bowl.  Whip at high speed with an electric mixer until light and fluffy.  Mound in serving container and refrigerate for 15-30 minutes until slightly firm.

This post is linked to:

Creative Party

Inspire Me Tuesday

Tasty Tuesday

Totally Tasty Tuesdays

The Remedy

I remember my mother telling me once, after emerging from a rather debilitating bout with the flu, that she felt so bad she thought she'd have to rally to die. Oh, boy, do I get that. Things started going south for me about a week ago. I'm talking way south. Like Antarctica south. What began as sniffles blossomed into a colossal headache, clogged sinuses, and sleepless night after sleepless night of relentless coughing. I plowed through boxes of tissues, drank gallons of tea, and watched a lot of Hallmark movies. I went from having my authoritative, sexy, big girl voice, to having the voice of a cartoon character, to no voice at all. In my late night bouts with delirium I started thinking about “The Waltons.”  Yep, momma, daddy, John-Boy, the lot. I began to think about the Baldwin Sisters and “the recipe,” which ultimately reminded me that I had a recipe of my own.

It's an old folk remedy, but since I'm an old folk, umm, person, I can probably claim it as well as anyone. It's a cough calmer consisting of three common ingredients: honey, lemon, and gin.  My recipe makes 8 doses, and unlike the chemically-laden cough suppressants sold in drug stores, you can take this as often as needed.

There is actually science behind this combination. Gin is an effective expectorant. Lemon provides vitamin C that may strengthen the immune system. Honey has been found to be an effective cough suppressant.  Both lemon and honey have antimicrobial properties (significant ability to inhibit the growth of microbes that can cause infection). Nothing can shorten the duration of a cold, but this can treat the symptoms.

Not fond of the taste of gin?  Me neither, and I'm not all that keen on honey, but when these three ingredients come together, the taste is rather extraordinary and it goes down smooth. It is NOT, I repeat, NOT intended for children or anyone who has issues with alcohol. It is soothing, cough calming, and can help you sleep. 

Cough Remedy
2 tablespoons freshly squeezed lemon juice*
2 tablespoons good (local if you have it) honey
2 tablespoons gin

Stir ingredients together until the honey completely dissolves and is incorporated. Store in refrigerator until needed. Can easily be doubled, tripled, etc.

1 tablespoon = 1 dose

*I use my own home grown (a potted tree that I recommend everyone own) Meyer Lemons. If you don't have your own, please use fresh, organic lemons. I suggest Melissa's.

This post is linked to:

Metamorphosis Monday 

Amaze Me Monday

Teach Me Tuesday

Inspire Me Tuesday

American Hot Toddy

Happy National Hot Toddy Day!

I don't know about you, but this is one holiday that I can really embrace, particularly with cold temps and freezing rain coming down.  The Hot Toddy has is origins in Ireland, I believe, undoubtedly when some poor sap suffering with a cold decided to have shot of whiskey and added water and spices in order to pass it off as therapeutic, bless him. This version includes a shot of Irish whiskey, brown sugar, a lemon slice studded with cloves, and hot water.

There is also a Scottish version that involves whiskey, honey, cloves, a lemon slice, a cinnamon stick, and hot water.

Americans tend to make their toddies with hot tea, something that I find appalling as it totally negates the deliciousness of the whiskey.

Whichever version you decide is for you, here is the basic, American recipe. Add, subtract, or alter in any way that you see fit. I like mine spicy so use lemon juice, cloves, a cinnamon stick, sometimes a shot of applejack in place of the whiskey, and hot water – I never use tea. I imagine a shot of Fireball Cinnamon Whiskey would be mighty warming on a cold winter night as well. After a couple of these in front of a roaring fire, you really won't care which combination is used. So have fun with the recipe, make it your own, celebrate this fun holiday, and stave off the winter weather and a potential cold.

To your health!

American Hot Toddy

1 1/2 ounces brandy, whiskey, or rum

1 Tablespoon honey

1 Tablespoon freshly squeezed lemon juice

Lemon slice

4-5 whole cloves

1 cup hot water

1 tea bag

In the bottom of a mug or an Irish coffee glass, pour honey, liquor of choice, and the juice of the lemon.  Set aside.  Meanwhile, boil water and add the tea bag to make a weak tea.  Remove bag and pour steaming tea into the glass and serve immediately.

This post is linked to:

Metamorphosis Monday 

Amaze Me Monday

Teach Me Tuesday

Inspire Me Tuesday