Spring Weather and Cornbread

Every day now I’ve got a hankering to get my hands in the soil. It’s too wet though and far too cold, even for planting peas. This will be the latest I’ve ever planted spring peas. I see eight more nights of below freezing temperatures in the forecast, some in the teens and a snow forecast the first of March. March snow isn’t that out of line, even an April snow. It’s the driving cold holding things up.

Last years peas.

There are some good points about this persistent deep cold; it is keeping all our beautiful tenders from budding out too early. Most years we have a warm spell, warm enough to cause the lilacs and redbuds, the wild plums and what peaches there are, the jonquils and iris along with the dogwoods to all bud out way too early. Then we get a hard freeze and loose them all. Beauty can be fleeting that way.

The way I see it right now we might be a little late getting some things started but the potential for a spectacular spring mounts every day the warmth holds off.

So instead of gushing about my early peas or the rhubarb poking its’ heads up or the budding dogwoods I simmered a pot of beans and baked a pan of cornbread and I’m willing to share the cornbread recipe with you.

My Traditional Cornbread

1 C whole wheat flour, or white if you prefer

1 C cornmeal, organic

4 tsp. baking powder

3/4 tsp. salt

Mix the dry ingredients together in a large bowl then add the following:

1/4 C honey, local

2 whole eggs, farm fresh

1 C milk, any kind you like

1/4 C olive oil

Stir all together until the ingredients are evenly distributed, don’t over mix though. Pour into an 8 X 8 lightly greased pan and bake in a hot – 425 degree – oven for about 25 minutes.

Test with a toothpick in the center to make sure it’s done to your liking. It should be brown on top, crisp on the edges and crumbly on the inside. Make sure to have plenty of butter and honey to go with this!

How to tweak it to suit yourself;

flour; whole wheat or white, organic or not

cornmeal; organic or not, fine texture or coarse

baking powder and salt; not much leaway here

sweetener; honey or sugar or none at all

eggs; farm fresh or store bought ya gotta have em!

milk; whole, skim or anything in between, fresh from the cow is even better!

oil; I use almost exclusively olive oil, bacon grease is really decadent and delicious, canola is quite fine. I don’t advocate corn oil or vegetable oil.

 

A batch baked in a cast iron skillet.

 

More recipes!

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