Monday, May 17, 2010

too good cornbread

Nice and dreary, so chili night was in order. Sara and I have adapted a two-bean, red, chicken chili from the Bon Appetit cookbook and I'll share that soon. But this cornbread is just too tempting to wait to write it down on a day when I have more time.
It all started a month ago when on one of those trips through Trader Joe's when you peruse every aisle and buy a dozen things that were not on your list because you are starving after church. Do you know those shopping extravaganzas? Love them. Well among many wonderful and delicious things purchased that day was a delightful cornbread mix.
Another completely unrelated but favorite Trader Joe's find is their honey and mango shaving cream. Told you it was unrelated, but it makes your legs fabulously soft. Love it too.
Here's the recipe that makes Trader Joe's boxed cornbread mix just too good (and better for you than the recipe on the box):

Too Good Cornbread
1 box Trader Joe's cornbread mix
1 egg
1/4 C vegetable oil (I use Smart Balance brand)
1 C lowfat buttermilk
1 1/2 T honey

In a medium bowl mix together the cornbread mix, egg, oil and buttermilk. Pour into 8-inch square pan sprayed with non-stick spray. Drizzle honey in a lovely pattern like the caramel drizzle at Starbuck's and then use your spatula to gently fold the honey into the top of the batter. Bake as directed for 25-30 minutes in a 350 degree oven.

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