Happy holidays everyone! After Mama and I got back from Prague, we flew to Park City, Utah to spend the holidays with my step fam. It was nice to relax for a few days before everyone flew in for Christmas madness. We ate delicious food, worked out, prepared for the guests, and sipped hot tea while watching the snow fall. The day before Christmas eve, my step siblings all arrived and we had wonderful reunion dinner. I love them all as if we were blood related – which I feel very lucky for. They are all super badass! My step brother is my age and in school and also works as a white-water rafting leader. One of my sisters is married to a hilarious Englishman and live on the outskirts of London and works for a non-profit organization to help children with AIDS. Another lives in New Zealand and works to aid refugees. And another lives in Savannah and is studying fashion design. Obviously, I am constantly inspired when I hang out with them.
We did the normal Christmas thang at my step grandma’s house and then I had to leave early in the morning to fly back to AUSTIN! I had a second Christmas with my oldest friend, Loryn. We met in the third grade and have been friends for the last 14 years. Nuts.
Now, I am sucking the internet out of Book People in order to upload Prague photos to facebook and write this post. Prague recap will go down in my next post, so for now, you get this healthy and delicious cornbread recipe.
I love cornbread. I love it so much that I lack portion control when it’s around, so I wanted to create a recipe where you can have a giant hunk and be nutritionally sound. Its lightly sweet from the corn kernels and honey and actually has a bit of protein from greek yogurt. Hope you enjoy it!
Healthy, homestyle cornbread
Recipe – Makes 4 large servings
- 1 cup cornmeal
- 3 tbsp honey (or 2 tbsp stevia baking blend + 1 tbsp honey)
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 cup plain greek yogurt
- 2 tbsp butter, melted
- 1 egg
- 1/2 cup sweet corn kernels
Directions – Preheat oven to 400.Β Mix together all the wet ingredients in a bowl (the egg, butter, yogurt, honey). In a separate bowl, mix the cornmeal with the salt and baking soda. Combine the wet and the dry and stir until just mixed. Fold in corn kernels. Bake for 20 minus or until passes the knife test.
Ideas:Β I enjoyed this cornbread warmed up as a snack and with scrambled eggs for breakfast.