I feel like if I ever met a human who didn’t like cornbread I would immediately be suspicious of them… because cornbread is AMAZING! My mom used to make it when we were kids and she’d sprinkle a little sugar on the top when it came out of the oven and it was soooo good. This week I got a bunch of corn and jalapeños in my CSA and immediately grabbed my skillet and cornmeal. It took about 25 mins to make and I ate half of it for dinner. Nothing else, just a straight up plate of cornbread smothered in butter and honey….
(I promise it tastes better then the photo looks!)
1 corn on the cob, kernels cut off
1 jalapeño, chopped small
1 1/2 cups yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon baking soda
2 large eggs
1 1/2 cups buttermilk **if you don’t have buttermilk, you can make some by add 1 teaspoon vinegar to 1 cup whole milk and let it sit for 5 mins!
1 1/2 tablespoons maple syrup
4 tablespoons unsalted butter
Preheat oven to 425 degrees and add the cast iron skillet to get it nice and hot – about 10 mins. In a bowl mix together the cornmeal, salt, pepper, and baking soda. In another bowl mix together the eggs, maple syrup, and buttermilk.
In a small pan, heat the butter until melted then toss in the corn and jalapeños. Cook for about 3-4 minutes, then turn off the heat and whisk the buttery mixture into the bowl with the eggs. Add the dry ingredients and combine. Remove the skillet from the oven and pour in the batter. Bake for 20-25 minutes or until set and golden brown on top. Let cool slightly before serving. Serve with extra butter and honey on the side!
I’ve been on a huge hummus kick lately, eating it at least 2-3 days a week for lunch. Chickpeas contain a lot of fiber and protein, so not only are they delicious, but they’re good for you too! I’ve never actually made hummus myself, but it couldn’t have been any easier. The longest part was soaking my dried chickpeas then boiling them before actually making the hummus. A can of chickpeas would have worked, but I had some dried ones I wanted to use up. In the end it came out great! I ate it with some pita bread and kalamata olives. My favorite.
2 cups chickpeas, dry (soaked/boiled) or canned
1/3 cup tahini
2 garlic cloves
1 teaspoon kosher salt
4 teaspoons lemon juice
2 tablespoons water
Jalapeños, as many as you can handle!
2 tablespoons olive oil, plus extra for drizzling
Paprika for topping
If you are using dried chickpeas, you’ll need to soak them for at least 12hrs, then boil them for about 45mins (depending on how soft you like them). I soaked mine overnight then boiled them the next day when I got home from work.
Start by adding your chickpeas to the food processor. Next add the garlic, tahini, salt, lemon juice, water, and jalapeños. For the jalapeños I just used jarred ones this time and started with a small handful. I tasted it as I went and added a few more more later until it had a good amount of heat. If you’re using fresh jalapeños I would start with even less to begin with.
Process everything until the ingredients are pureed together. Half way through, I drizzled the 2 tbsp of olive oil in the top to help smooth it out. Put your hummus into a bowl and top with a little more olive oil and paprika. Serve with whatever your little heart desires!