Korean Food, Baking, DIY's & So Much More!

Honey Cornbread


This is my very favorite way to enjoy cornbread as it’s soft, moist and tender.  With just a kiss of sweetness, it provides a wonderful contrast to bold, heavy and savory BBQ but I also enjoy it as a solo-snack with jam, butter or more honey.

Too often I had been served dry and crumbly cornbread that I ended up pushing around on my plate.  Only when it had soaked up enough of the residual sauce from other parts of my meal did I find it palatable.  I decided to take matters into my own hands and set out to create a recipe that would yield a scrumptious cornbread that would enhance any meal rather than being an afterthought with ragged pieces left behind that no one wanted.

I actually took these along with us to a weekend bbq and our host loved them so much, she requested the recipe.  Their gently sweet nature pairs well to contrast a bold, smoky and savory meal but is also quite lovely on their own with jam, butter or more honey.  I’ve tested this recipe several ways and though I’m typically an advocate for the two-bowl method reserving one for the dry mixture and the other for the wet, this simple recipe yields a beautiful crumb and rise no matter which method you opt for.  Just make sure you use a light hand and mix just to combine your ingredients.  Remember, a few lumps are your friends and the less developed your gluten strands, the lighter your final product will be.

Honey Cornbread
Prep time
Cook time
Total time
Serves: 2 5-3/4 by 3-1/4 by 2-1/4 loaves
  • 1 c unbleached flour
  • 1 c cornmeal
  • ¼ c sugar
  • ¼ c honey
  • 1 ts fine salt
  • 3 ts baking powder
  • 1 room temperature egg
  • 1 c room temperature buttermilk
  • ⅓ c coconut/veggie/grapeseed oil
  1. In a large bowl, mix all of your ingredients together using a gentle hand. Take care not to overmix or your cornbread can become dense and heavy.
  2. Fill 2 mini loaves and bake at 350 for 22-25 minutes.


How to Dry and Brew Hibiscus Tea for High Blood Pressure


We currently call a cute, 2 bedroom cottage home.  What it doesn’t have in fancy countertops or ample storage, it makes up for in its vast natural beauty just outside our windows.  We primarily chose it for it’s duo mountain and sea view from our backyard.  Nestled high up on a mountain top, we enjoy cool trade winds that sweep through to counteract not having any air-conditioning.  Much like everything else we found, it’s been a give and take relationship with our new home and I wouldn’t want to be anywhere else.

One of my favorite features of St. Croix is its variety of exquisite flora and fauna.  I’ve identified more than 2 dozen different types of birds, flowers and trees just in our backyard.  I went so far into the woods over the weekend that I actually got stung several times by some Jack Spaniard Wasps {ouch!}  Right by my window, are an abundance of hibiscus flowers growing that seem to possess magical regenerative powers.  No matter how many I harvest, a new batch will have bloomed overnight.  Needless to say, we’ve been really enjoying our iced hibiscus fruit chillers and popsicles around here.  It pairs well with any fruit but I personally love blueberry, pineapple or lychee but have been using up our bounty of starfruit.  I’m also currently experimenting with a hibiscus wine and will plan a video if all goes well.

Despite how many cups I’ve already enjoyed, I still get excited over its vibrant crimson color, made even more vivid with a squeeze of citrus.  Like a child, I ooh and ahh at its swirling transformation from a mulberry hue to a stark scarlet.  Containing vitamin c, antioxidants and anti-inflammatory properties, it’s touted for more than just its aesthetic appeal.  I hope you’ll try it this summer.  I’ve had the taste of it described to me as reminiscent of cranberry or pomegranate.  For me, it’s refreshing, fruity and delicious.

5.0 from 1 reviews
Hibiscus Tea
Cook time
Total time
Serves: 4 cups
  • ½ c packed hibiscus tea
  • 4 c filtered, warm water
  • ½ lime
  • Optional: sweetener, ginger/cinnamon/etc
  1. To dry your own hibiscus, pick untreated/organic flowers.
  2. Peel the petals off then rinse and pat them dry.
  3. You can dry them in the sun in a single layer or use a dehydrator.
  4. In my dehydrator, they take 45-60 minutes for 4 trays.
  5. Steep ½ cup for 20 minutes {with ginger/cinnamon/etc if using.} For a stronger taste, use more tea versus brewing for longer so they don't get bitter. You can also allow the sun to heat it for 6-12 hours.
  6. Sweeten if desired and take warm or chill in the fridge. I like to infuse with fruit.


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