Showing posts with label recipe. Show all posts

Ultimate Skillet Cornbread  

Posted by Sarah in , , ,


Being from the north, cornbread in my mind is suppose to have a sweetness to it. When I've made cornbread in the past, I've made cornbreads that tasted great but simply did not stay together-forget crumbles, it looked like a plate of cornmeal. I've tried for southern-traditional recipes which provide a good texture but tasted like cardboard and lacked the sweetness that I feel needs to be there to offset a nice spicy bowl of chili.

I have looked at hundreds of cornbread recipes. All the recipes have c
ornmeal, flour, baking powder, salt, milk, and some amount of eggs. Most have nothing more. I know that is the traditional southern cornbread and I can get those same results from a box. Not horrible, edible, yet nothing memorable.

As I continued to search, I found some that have yogurt or sour cream. Although I am sure this would be wonderful, they are not necessarily things that I have on hand all the time. Some have random spices. Spices could be good, but they would have to be adjusted accordingly to provide the proper accompaniment to the meal being served.

The recipe I created has a perfect sweetness that offsets the spiciness of chili, it has a slight crumble but does not disintegrate the moment you try to pick it up. It would be excellent with a tablespoon or two of fresh thyme or rosemary crushed and included in the mix.


1 C medium grind cornmeal (or a mixture of fine and course ground would work as well its what i used)
1 C all-purpose flour
1 Tbs baking powder
1 tsp salt
1/2 C buttermilk
1/3 C honey
2 eggs, lightly beaten
1/2 C unsalted butter

Preheat oven to 400 degrees. Heat a 9inch cast iron skillet in the oven for 10 minutes.

In a medium bowl, mix together the cornmeal, flour, baking powder, salt, buttermilk, honey, and eggs. Stir until just combined, the batter will be a little lumpy. Allow to sit for a few minutes until it starts to rise.

Place stick of butter into the hot skillet to melt and grease the skillet.

Stir in melted butter, leaving about 1 Tbs of butter in the skillet. Pour batter into the hot skillet and make 18-25 minutes.

Nutrition Facts Per Serving

Calories: 280

Fat: 13.4g

Protein: 4.9g

Fiber: 1.6g

Sugars: 12.6g

Vit A: 9%

Calcium: 11%

Vit C: 0%

Iron: 9%

Carbs: 37.0g

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Dark Chocolate Bundt Cake  

Posted by Sarah in , , , ,



This is by far one of the best cakes I've ever made. It was so moist, chocolately, and tastes absolutely amazing.




  • 1 3/4 C white sugar

  • 1 C firmly packed light brown sugar

  • 1 C unsalted butter, melted

  • 1 Tbs vanilla extract

  • 3 large eggs

  • 3 1/4 C all purpose flour

  • 3/4 C + 3 Tbs dark cocoa powder

  • 3 tsp baking powder

  • 1 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 3/4 C warm coffee (I used a butter toffee flavored coffee)

Preheat oven to 350 degrees. Generously grease and flour a 12 cup bundt pan or a 9-10 inch tube pan.



Combine sugars, butter, and vanilla. Beat about 1 minute or until smooth. Add in eggs, flour, cocoa, baking powder, baking soda, and salt. Slowly add coffee (as it will splash everywhere if you add it all at once in a mixer), mixing well.



Pour into prepared pan. Bake for 50-60 minutes, or until toothpick inserted comes out clean and the top bounces back when pressed. (Bundt pan may add 10-15 minutes to the baking time)



Allow to cool for 15-20 minutes, then run a knife around the edges to loosen. Cool completely before removing from pan.



Dust with confectioner's sugar and enjoy!

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Eierkuchen - The German Pancake  

Posted by Sarah in , , ,

Although pancakes are rarely part of a traditional German breakfast, there are numerous recipes floating around on the internet for German Pancakes. This recipe is part of a more traditional Zweites Frühstück (second breakfast) and would be served with fresh fruits, jam, or confectioner's sugar.


These pancakes closely resemble the French Crepe but are slightly thicker.

Serves 1 (easily double, or triple the recipe as needed)

2 eggs
4 Tbs all purpose flour
1/2 Tbs sugar
dash salt
2-3 Tbs milk

  1. Whisk the eggs for 1 minute or until light and fluffy.
  2. Add flour, salt, sugar, and milk.
  3. Mix well. It should form a very thin batter.
  4. Let stand for 15 minutes.
  5. Heat a 10-inch crepe or omelet skillet until well heated.
  6. Brush with melted butter or spray lightly with cooking spray.
  7. Pour approximately 1/4 cup batter into skillet.
  8. Swirl to spread evenly in skillet.
  9. Cook 1-2 minute on first side, or until the bottom is browned and top is set.
  10. Turn. Cook 30 seconds to 1 minute on second side.

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