Saturday, September 28, 2013

Honey Vanillla Cornbread with Balsamic Berry Compote

I was going to make a corn pancake, but I don't have a cast iron skillet. Now I know this is silly. Food blogger without essential cooking tools...

Anyway, since the recipe for corn pancakes and cornbread is extremely similar...cornbread for breakfast!

Honey Vanilla Cornbread

1 cup all purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
1/2 tsp Vermont Maple Sea Salt
2 eggs
1 cup water or milk
1/4 cup Vanilla Olive Oil
1/4 cup honey

Preheat the oven to 400 degrees. Grease a 9x9 pan for thicker cornbread, you can use a 9x13 if you want it nice and thin.

Stir together the wet and dry ingredients in separate bowls. When the oven has come to temperature, stir the dry ingredient mixture into the wet slowly. Mix gently to just combine. Do not over mix the batter, it should be just moistened and still a little lumpy.

Turn the batter into your pan and bake immediately 20-40 minutes. Shorter time for a larger pan, longer for the smaller. The very edges should start to pull away from the pan and be browning. A toothpick inserted in the center of the pan should come out clean.

Balsamic Berry Compote

1 1/2 cup mixed berries
1/2 cup chopped walnuts
2 tbsp Raspberry Balsamic
1/4 cup sugar
4 tbsp water

Place all the ingredients in a small sauce pan and bring to a boil. Reduce the heat and simmer together to reduce about 15 minutes. Stir occasionally to keep it from burning. You can serve this right out of the pan, or toss in the fridge overnight and it will gel up a bit more like a loose jam. Enjoy!

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