Chocolate-Walnut-Strawberry Cornbread

Oh yes, people, you heard right.  Who said cornbread is only for jalapenos and cheddar?  (Though stay tuned for that version as well…)  I present to you, my special CHOCOLATE-WALNUT-STRAWBERRY CORNBREAD for dessert!  (Or snack, or breakfast, or fine, dip it in chili if you must, but I won’t be responsible for the results.  And I really think that’s a bad idea.)

Are your mouths watering yet, babies?

Are your mouths watering yet, babies?

TOOLS:
1. Oven (Yes, it’s that thing you pile your magazines on – best to move them somewhere else now, friends.)
2. Round cake pan (Don’t panic: you can buy one in the grocery store, or just re-use the thing your moo-shu pork came in last night.  Just be sure you wash it, for god’s sake.)
3. Bowl big enough for mixing (I didn’t want to scare you by saying “mixing bowl.”)
4. Measuring cup
5. Big Knife
6. Fork and Spoon

INGREDIENTS:
1 box Jiffy Corn Muffin Mix ($.79 – how great is that?)
Butter
1 egg
1/3 cup milk
1/3 cup Sugar in the Raw (’cause it’s better, dammit.)
5 strawberries, chopped
Roughly 1/2 cup chopped walnuts
Handful semi-sweet chocolate chips
Honey (I prefer the “honey bears” because they’re easier to aim, and let’s face it – they’re so cute.)

RECIPE:

Heat oven to 400º.  Run a stick of butter over the round pan on all sides.

Now, you’re basically just combining all the ingredients (except the honey) in the bowl and then sticking it in the oven for 20 minutes, but I think it works best in the following order:

First do the Jiffy mix and the butter, cutting 2 1/2 Tbsp butter (go by the ruler lines on the butter wrapper) into 5 slices to make your life easier, and then mashing it up as best you can with a fork until it’s all crumbly.

Second, add the egg, milk, and sugar, mixing them all together.

Third, fold in the strawberries, walnuts, and chocolate chips. For all of this you’re using a bowl, a fork, and of course your big knife to do all the chopping.

Fourth, with help from your spoon, pour the mixture into the buttered round pie/cake/leftover Chinese food takeout tin, and smooth it out to the edges with the back of the spoon.

Fifth, bake in oven for about 20 minutes, or until cornbread is puffed up and golden toasty brown, and a fork stuck in it comes out clean.

Lastly, take cornbread out, run butter all over the top, then swirl honey around in a spiral to the middle. Wait like ten or fifteen minutes and serve.

ENJOY!

Too yummy to be in focus, apparently.

Too yummy to be in focus, apparently.

VARIATIONS:

You can also make this cornbread with Walnuts and Cranberries (you can buy them by the bag from Ocean Spray in the grocery store… who knew?) for a more tart taste.  Excellent with Thanksgiving dinner, might I add!  And of course you can also leave-out the nuts (as my sister would do) or the chocolate (if you’re a weirdo) or the strawberries.  Really, you can throw anything in that you want – as long as you stick to the sweet stuff.  For savory cornbreads, stay tuned my lovelies…

wuv,
Sam

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1 Response so far »

  1. 1

    Edward Hayes said,

    OK so I had some of Sam’s cornbread tonight and was freaking fantastic!
    I loved it. Kind of sweet and also rich, super good!
    Keep it up Sam!


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