Week 32 November 7-12
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Three great people: L to R Eugene our neighbour and lawn mower(Also Cornelius's friend), Josh's dad's youngest sister, Cindy, who helps on the farm and Cornelius, a great farmer from Jamaica who has been helping us for 9 years.
HFX Soup! on Add on's now.
Jalapeno Cheddar Honey Cornbread
1 1/4 c. cornmeal
3/4 c. flour
3/4 tsp. baking soda
3/4 tsp. salt
1/4 c. light brown sugar
1/4 c. sugar
1 medium jalapeno, ribbed, seeded and finey chopped
1 1/4 c. grated Cheddar cheese
1/4 c. (4 Tbl.) unsalted butter, melted
1/4 c. honey
1 c. buttermilk
2 large eggs
Preheat oven to 350 degrees. In a medium bowl, combine cornmeal, flour, baking soda, salt, brown sugar, sugar, chopped jalapeno and the grated cheese; set aside. In a separate small bowl, whisk together the melted butter, honey, buttermilk and eggs. Add wet ingredients to dry and stir together just until combined. Pour into a greased 8x8-inch baking pan.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Tent with a piece of foil if it gets too brown (I usually do this about 25 minutes in).
Thanks and have a great week.
-Justine and your TapRoot Farms team