This one goes out to all the cornbread lovers out there.
For brunch, I roasted some grape tomatoes, toasted some rye bread, mashed an avocado, and made a balsamic glaze. I brought the whole lot up to bed and binge watched Brooklyn Nine-Nine for at least two hours straight.
For second brunch, Moose and I shared this delicious salad, made with basically everything in my fridge. Except he didn’t get to eat any of it.
In a bowl, I combined 1 cup of flour, 1 cup of yellow cornmeal, 3 1/2 teaspoons of baking powder, and one teaspoon of salt. Then I mixed in 1 egg, 1/3 cup of melted butter, 1/3 cup of honey, a handful of diced jalapeños, and 1 cup of milk. Any milk will work, probably. I don’t know. If I had some corn laying around, I definitely would’ve added it to the batter. I love cornbread with actual bits of corn in it. I scooped the batter into a greased muffin tin and baked it at 400°F for 17 minutes.
Since I like to do things too much or not at all, I slapped some extra butter and honey on top. It’s sweet with a little bit of heat, which is exactly how I’d describe myself. *ba dum tsss*