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Yeah…Immaeatthat

Sep 16

Honey Cornbread with Peaches, Ricotta and Basil

One more peachy thing.

Honey Cornbread with Peaches, Ricotta and Basil (7 of 7)

And then we’re moving on to all things pumpkin. 

And then before I know it it’ll be Christmas time and then it’ll be i’m-getting-married time.  But for now it’s just cornbread cravings time.  And all these bloggers keep like feeding the cravings with all their wonderful ideas.   I just can’t get enough. 

So the other day I told a story about how I couldn’t focus because all I wanted in life was a burger.  I still haven’t eaten a burger, mainly because my fiance said something about “cutting”…with translates to no Friday night dates to Smashburger + froyo.  Lame.  I’m over it though…because now that lack of focus is because of a serious scallops craving.  I really, really want some scallops.  Which means my cravings have gone all sophisticated on me.  So someone pu-lease send me a recipe for some life changing scallops.  A recipe that’s easy and not intimidating.  Cooking seafood terrifies me.  I’ve got salmon and tilapia down but everything else is frightening.  One too many food bacteriology classes in college will do it to you. 

In other news, I took a Barre class this week.  I liked it.  In the same way that I like yoga or pilates.  No cardio so it’s great when I need a weekly break from running/spinning/stairmaster-ing.  To get to the class I had to drive through an area of Houston called “Bellaire” and I can never drive through there without thinking, “I grew up in Bel Air, Warner!  Across the street from Aaron Spelling.  I think most people would agree that’s a lot better than some stinky old Vanderbilt.”  Name the movie.

Honey Cornbread with Peaches, Ricotta and Basil (3 of 7)

So my best friend just bought a ton of peaches from a farmers market so this post is for her.  It should be noted that I know we are meant to be best friends because she recently broke her toe while trying to make a space on a counter for some cookies.  Anyone who breaks a bone in the name of cookies is the kind of person I want to spend my life around.  

And speaking of my life, which I do a lot around here.  I can’t stop wearing this shirt.  Seriously.  It’s perfect with EVERYTHING.  Jean shorts, business casual type capris, tucked in with a skirt, worn with a blazer…see?! Told you.  I want to wear it all the time.  If you’ve seen me in the last week I bet I was wearing it.  But a total bummer was for my internship program we took a picture of all the interns and guess what I was wearing?  yup.  So now I have to pace myself on how many times I wear it because I took a picture in it and what if I go to a happy hour and pictures are taken and I’m in it again?!  That’d be like the worst.

Honey Cornbread with Peaches, Ricotta and Basil (1 of 7)

Actually, according to the fiance the worst is when I wear black with blue.  Whatev.  Totally not a big deal.  He made the recommendation that I change before we went to dinner the other night because my shorts were navy and my shoes were black.  Life would have been so much easier if I would have been wearing my favorite shirt because he wouldn’t have noticed my navy + black combination because he’d be distracted and be all like, “wow that’s totally a great shirt.” 

The shirt also comes in 8 other colors…and it’s on sale now.  I think I should buy them all.  And then everyone could refer to me as the girl with the flowy shirts in all the fun colors.  And I would always be happy.  See how that works?

Honey Cornbread with Peaches, Ricotta and Basil (2 of 7) Honey Cornbread with Peaches, Ricotta and Basil (4 of 7)

Honey Cornbread with Peaches, Ricotta and Basil

Yield: 8x8 of cornbread

Ingredients:

1 cup almond milk, original
1 tablespoon white vinegar
2 cups cornmeal
1/4 cup oat flour, packed2 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup honey (I used raw honey so it was a little thicker, but normal honey should be fine)
2 tablespoon canola oil
1 medium peach, thinly sliced
1/2 cup part-skim ricotta cheese
8-10 basil leaves (mine were large but any size would do)

 
 

Directions:

Preheat oven to 400F.

In a small bowl combine almond milk and vinegar. Stir and allow to sit for 5 minutes.

Meanwhile, in the bowl of an electric mixer combine cornmeal, oat flour, baking powder, salt and baking soda. Add in honey, canola oil and almond milk-vinegar mixture. Mix together until just combined. Scoop batter into a greased 8"-square baking dish. Top with spoonfuls of ricotta and swirl the ricotta into the batter. Top with the sliced peaches. Bake for 25-30 minutes. Allow to cool 15 minutes before cutting. Serve topped with basil leaves.

 
This cornbread is very crumbly. It's not super moist. Just so you know. I loved it.

Honey Cornbread with Peaches, Ricotta and Basil (6 of 7)

10 comments on “Honey Cornbread with Peaches, Ricotta and Basil”

  1. Not real! This is happening…with a massive bowl of chili!

  2. GIRL. AFTER. MY OWN. HEART. Sadly, no one else around me seems shares my intense love for cornbread so I have to pace myself on how often I make it because eating whole pans of cornbread at a time is sillyy. But omg! This is the perfect thing for those last few batches of peaches I’ve been buying. I love that shot of those peaches baked into the cornbread–looks SO yum!

    • Those people who don’t share your love for cornbread haven’t had a cornbread sandwiches haha…it makes the best sandwich bread!!

  3. THIS LOOKS SO GOOD. I can’t even take it. Oh, and if you’re craving scallops you might not want to read my post today hahahaha

    • Ugh I don’t want to go look! I don’t have much time to cook this week…but I do need a good scallops recipe. Okay I’ll go look and just dream of delicious things haha

  4. CORNBREAD! Another one of my favorite things ever. The peaches and ricotta are a fantastic bonus. I found an easy scallop recipe within the depths of my recipe bookmarks: http://www.runningtothekitchen.com/2013/02/lemony-tomato-herb-scallops/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+RunningToTheKitchen+%28Running+to+the+Kitchen%29
    Love the shirt too!

    • THANK YOU! Will definitely check out that scallops recipe…everything Running to the Kitchen makes is wonderful so I’m thinking that recipe will be a winner:))

  5. This looks amazing!! Also, thanks a lot, now I’m looking at all of the Express sale items that I want…

  6. Pingback: Fascinating Friday Links #4 | Daily Moves and Grooves

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