I love America. After all, it is the home of nosh, and noshing is one of life’s greatest gifts. There is no denying that American food has had a great influence on all our lives, and although its culinary offerings have often been described as junk, if their food is such rubbish, why do we all love it so much?
Can you imagine sitting through a film without scooping and swallowing warm popcorn? Try mixing salty and sweet — it’s sensational. Or not feeling that excitement when you enter Starbucks, sniffing the unique smell of coffee combined with cinnamon and perusing the variety of flavours and toppings on offer?
Hamburgers with fries can be found in the shpraunciest of places, and yes, I often make them. As for milkshakes, you haven’t lived until you have slurped your way through a chocolate malt version, or sprayed whippy cream on the top of hot chocolate, or eaten chocolate and peanut butter together. All these things are heavenly — and don’t forget the happiness Häagen Dazs can bring.
So this week, what does the Jewish Princess make? Well, last time I crossed the pond I discovered a new noshy nosh that tickled my taste buds, and like everything that is great about American food these are quick and easy to make, look fantastic and taste fabulous.
When serving why not provide a side of butter placed in a ramekin with mmmmaple syrup?
Makes approximately 12 muffins
Ingredients
● 200g cornmeal
● 150g plain flour
● 1 tablespoon baking powder
● ½ teaspoon salt
● 1 tablespoon soft brown sugar
● 2 tablespoons runny honey
● 1 large egg beaten
● 40g melted butter
● 250mls buttermilk
Method
● Pre-heat oven 200ºc
● Mix all dry ingredients together
● Mix all wet ingredients and whisk together
● Combine wet ingredients with the dry ingredients
● Pour 1 heaped tablespoon of the cornbread mixture into your muffin cases placed in a muffin baking tray
● Bake for 20-25 minutes
