Go ahead... I don't mind, it's delicious!!
I am trying to make at least 1-2 vegetarian dishes through the week. It's healthier, and makes economical sense in today's society. That being said, I was really in the mood for pinto beans and cornbread. Never had made "pinto beans" before (I know), I went perusing over to my favorite site, "Just a Pinch", and looked over hundreds of recipes. I decided on my friend's Lynn's recipe, found HERE. Very easy and tasty!! *note to self, do not allow hubby to eat the entire jalapeno again* :-)
Well what goes amazingly well with pinto beans? CORNBREAD!! As you can see above, my family dug into it almost immediately, I barely had a chance to take a picture!!
I've always added corn whether it be cream of corn or regular corn in my cornbread, and have always added honey... this time I added browned butter. Oh my heaven's!!
The nutty taste of the browned butter coupled with the sweetness of the honey and the slight crunch of corn?? Well, you will have them waiting at the kitchen door from the moment they see you getting the packaged mix out. That's right... Simplicity at its best, without any sacrifice of flavor!!
Ready for the recipe? Here we go:
1 package corn bread mix
1 stick (1/2 cup) butter (I used unsalted)
1/2 cup honey
3/4 cup corn (I used frozen)
Pinch of salt (can omit if using salted butter)
Using a medium bowl, prepare corn bread mix according to directions on package. Set aside.
In a small saute pan over low-medium heat, melt your butter and brown it. How do you brown butter? Once you melt the butter continue cooking it for about 1 minute. You will see first see the bubbles increasing, stir a couple of times, the bubbles should decrease, and you will begin to smell a hint of nuttiness. Pull it off the heat "immediately" and transfer into a small bowl. Butter browns easily but can burn even faster. Visual instructions HERE. I always try to be of assistance! ;-)
Let it cool for a half a minute. Using same skillet, pour the butter back in but reserve 2 tbsp for later basting.
Add in the corn, cook for about 1 minute till starting to soften, then pour in your honey.
Add corn honey mixture to your prepared cornbread batter and incorporate thoroughly.
Preheat oven according to package directions. Grease a 9 x 9 pan and pour cornbread mixture in.
Bake according to instructions on package and add 8-10 minutes to the baking time. There are ingredients in the mix so it will take just a bit longer to become nice and golden crisp on top. Check for doneness.
When you pull out of the oven, immediately baste with reserved butter.
The hard part, waiting a couple of minutes before cutting into it. Make sure you have a billy stick with you to fight off the throng of would be corn bread snatchers prior to cooling!!
Cut into, and take your first bite... you will be smiling from ear to ear. Sweet, nutty heaven!!
Till next time!!