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I’m kind of addicted to cornmeal things.
So when I made these warm, honey-buttered cornmeal drop biscuits, I had a few more than a couple.
These are based on a Dorie Greenspan’s recipe, which called for maple syrup (the real stuff). I tried them with the maple and really liked them, but found that the maple flavor didn’t shine through.
So I opted to bake in a bit of honey this time, brushing a little honey-butter over the biscuits when they came out of the oven, too.
Yummy. Kind of crumbly like cornbread, but better, more flavorful with the honey-butter.
I am not a hippie.
I may wear long skirts and have ridiculously long hair.
I may like patchouli and those thin green shoots of bamboo they sell at head shops.
I may have homemade my babies’ food.
Maybe I even like Pink Floyd and a little reggae now and then.
But I am not a hippie.
However, I am starting to have a thing for the hippy-ish, eat-from-the-earth book that bore the recipe for this blueberry cornbread — “Edible: A Celebration of Local Foods.”
I’m actually reading this book. With two toddlers, reading is a rare occurrence relegated to very late weekend nights.