In my attempt to be a very Southern woman, I decided to make some kick-ass cornbread for Q and myself the other week. Yes it was the middle of summer and I made cornbread and chili, but so what? I LOVE the ease of making cornbread- no big kitchen tools needed, simple ingredients, and a quick took time. The only ingredient you may not have on hand is buttermilk, but there are some easy fixes if you don’t. This cornbread is extra special because of the topping: honey butter and scallions (also super easy to put together). I made this whole recipe, we had about 1/4 of it for dinner and I froze the rest for the fall (or when I’m gone and Q needs some food!). Enjoy!
Skillet Cornbread with Honey Butter & Scallions
- 1 1/4 cups cornmeal
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 3/4 cups buttermilk
- 6 tablespoons unsalted butter, melted, divided
- 2 tablespoons honey
- 1 scallion, thinly sliced
1. Preheat oven to 350°F.
2. Whisk cornmeal, flour, sugar, baking soda, baking powder, and salt in a large bowl.
3. Whisk egg, buttermilk, and 4 tbsp melted butter in a small bowl. Add wet ingredients to dry ingredients, stirring until just combined.
4. Heat a 10″ cast-iron skillet on high heat with 1 tbsp melted butter. Pour batter into pan. Transfer to oven and bake until golden brown and a toothpick inserted into the center comes out clean, 25–30 minutes.
5. Just before the cornbread is done baking, make the topping: Combine honey and 1 tbsp melted butter. (If the honey is too thick, microwave it for 10 seconds to loosen it up.)
6. Remove cornbread from the oven and immediately brush on topping, then sprinkle with scallions. Serve warm.
Hi friends! This weekend I took a super quick trip to Hawaii to visit my grandma. Tough life, I know right? It was SO hot and humid and my mom and I sweated our way through the weekend. I loved being able to spend a few precious days with my family, heat and all.
(Top is Lilly Pulitzer and glasses are Kate Spade)
Over the weekend, I found the most magnificent hydrangeas that I’ve ever seen at the local Whole Foods.
We also found a great local breakfast spot called The Nook. The chef mixes traditional Japanese with all American favorites (think pancakes with fresh mango and pineapple or Jidori chicken and waffles). So good.
I met the cutest 16 week old Frenchie named Biscuit. That one ear up, one ear down thing just kills me!
And of course, I did a little shopping with my aunt. I’m conflicted on this neon J. Crew blazer. Part of me loves it and part of my is scared of it (does that make sense?). I did grab the striped tee, which is super cozy and not too pricey.
And I really wanted this clutch, but held back in hopes it goes on sale at some point…
Back to the real world today Recipe coming on Wednesday!
This is one of my favorite weeknight meals ever. I love the easy prep and the simple method of cooking the chicken (baked in wine and Greek seasoning). I used rice I had made the night before and reheated, but it’s also super simple to make some rice while your chicken bakes. I made this into a big salad by adding a few handfuls of mixed greens. Perfection.
Greek Chicken with Tomato-and-Rice Salad
Makes 4 Servings
- Zest from one lemon (about 1 tablespoon)
- Juice from one lemon (about 2 tablespoons)
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
- 1 1/2 teaspoon Greek seasoning (make your own or improvise with these dried spices: oregano, basil, garlic powder, parsley)
- 5 tablespoons olive oil, divided
- 3 garlic cloves, minced and divided
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1/3 cup dry white wine
- 1 cup dried rice (white, brown or mixed)
- 1 cup halved grape tomatoes
- 3 small baby cucumbers, sliced
- 3 scallions, sliced
- 1/4 cup fresh flat-leaf parsley
- 1/4 cup sliced fresh mint
- 2 ounces crumbled feta cheese (about 1/2 cup)
- 4 cups mixed greens
- Preheat oven to 400 degrees F.
- Combine lemon zest, thyme, Green seasoning, 2 tablespoons olive oil, and 2 garlic cloves in a bowl. Rub on chicken. Pour wine into an 11×7 baking dish and top with chicken. Cook until internal temperature reaches 165 degrees F, about 28-30 minutes. Allow chicken to rest for 5 minutes before slicing.
- Meanwhile, prepare rice according to package directions. Transfer rice to a bowl and stir in tomatoes, cucumbers, scallions, parsley, mint, feta, lemon juice, remaining 3 tablespoons oil, and remaining garlic clove.
- Serve rice salad on top of mixed greens, topped with chicken.
Hi friends! Sorry for being MIA this past week. I flew home to Tennessee this week to spend time with the husband. I spent the past 5 days doing a lot of napping, cooking, and laundry! PS my Jessica Simpson luggage and white Birkenstocks are the best travel companions.
Speaking of Birkenstocks, have I turned into a total hippie? My new favorite outfit involves overalls and Birks… I’ve got to say it is just about the coziest outfit ever.
Look at that little lurker! Carl traveled with me to LA on my list visit and has been hanging out with his grandma and grandpa while I’ve been home. Since Q is so busy with work (lots of travel), we thought bringing Carl to stay with me for a while was a good idea. He is LOVING LA. On the other hand, his cousins aren’t loving having him…
Last weekend I went to an engagement party in Malibu for one of my closest girlfriends. It was a blast to be reunited with my girls again. I am loving getting to spend all this quality time with them while I am in LA. (Dress is J. Crew)
PS did you know Amazon actually has cute fashion things? Um yes. I got these fun jeweled sandals for $55. Love them.