The temps have dropped below tropical levels – an excuse to turn on my oven. And my stove. While a nice ground turkey and lentil soup was bubbling up top, I dusted off the oven to try a new recipe for cornbread to serve with the soup.

I didn’t mess with the recipe because it came from

Cook’s Country.

http://www.cookscountry.com/psl/CCO_long2/default.asp?extcode=K00GDAF00&gclid=CMH1_9O7vbICFdFDMgodUz0A4A
This is one of two magazines from the Boston folks at America’s Test Kitchen. (Somehow I subscribe to both!) You may have seen their Saturday public television program where they remake recipes, test equipment and explain unusual foods all while making us smile. My favorite part is when they’ve finished a recipe and dive into it like children at a birthday party encountering cupcakes. They moan and nod and stuff in another bite to reassure us that we can trust them. They’ve got this cooking thing down. I couldn’t help but try their latest recipe for honey corn bread.

Many corn bread recipes use white and brown sugar and then count on you to pour the honey over the top of the bread as you eat it. But this uses all honey and the flavor really comes through. I used a local honey, which is encouraged to assist with allergies, but that’s another topic.

I also used powdered buttermilk (reconstitued) which was not a problem. The result was a light and flavorful cornbread which we enjoyed for three evenings without it drying out.

Ingredients
1 cup buttermilk
2/3 cup honey
2 large eggs
4 TBS unsalted butter, melted
1 1/4 cups all purpose flour
1 cup cornmeal
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
Directions
Adjust oven rack to middle position and heat oven to 375 degrees F.
Grease an 8″ square pan.
Whisk buttermilk, honey, eggs and butter together.
In a separate bowl, whisk dry ingredients together.
Pour wet mixture into dry and whisk until thoroughly combined.
Pour batter into prepared pan and bake for 30 – 35 minutes until toothpick inserted in the center comes out clean.
They suggest you cool for 20 minutes before eating, but I say eat it warm. The butter melts best that way.

Slather this honey cornbread with butter, honey, apple butter or jam. Or eat it plain. It won’t dissapoint.
I can almost hear you groaning with delight as you savor your first bite.