I dreamt – marvellous error! – that I had a beehive here inside my heart.
And the golden bees were making white combs and sweet honey
from my old failures. ~ Antonio Machado
What I like most about corn bread is having it for breakfast the next day.
Corn bread with honey is perfect because it stays moist instead of getting dry and crumbly.
Honey is a hygroscopic , which means it has the ability to attract water molecules from surrounding substances. This ability is part of what makes honey such a welcome addition to baked goods.
Of course, there would be no honey without bees, and there is rich folklore from around the world that points to the importance of these winged gatherers.
In some traditions they were considered messengers between the spirit and human worlds.
I like this idea. When I am out in the garden, I talk to them. Quietly, so that no one hears me. (Or if they do, they think I am just talking to the plants.)
Unfortunately, the demise of bees and other pollinators is a serious concern.
These websites have suggestions for creating pollinator-friendly environments, whether you live in the country or the city:
- 1 cup cornmeal I like to use a fine ground cornmeal
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup yogurt or buttermilk
- 1/4 cup liquid honey
- 1 egg
- 1/4 cup vegetable oil
Preheat oven to 400 degrees F.
Grease a 9x9 inch baking pan.
In mixing bowl, stir together cornmeal, flour, baking soda and salt.
In separate bowl whisk yogurt, honey, egg and oil until blended.
Add wet ingredients to the dry ingredients all at once. Stir gently until blended.
Spoon batter into prepared pan, and bake for 20-25 minutes or until browned and a toothpick comes out clean.
Serve warm or let cool in pan.
Try replacing 2 tablespoons of the flour with ground flax meal for extra texture.