“With red currant season at its peak I can’t help putting them in almost everything I eat. A cornbread cake sweetened with honey is a great summer treat for breakfast, to pair with afternoon iced tea on the deck, or as a simple dessert with other fresh fruit and berries.” − shares Claire Matern, KDHamptons contributing food editor and founder of ACheesemongersDaughter.

2 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 cups white granulated sugar
3/4 tablespoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons salt
4 tablespoons Greek yogurt
2/3 cup milk
2 large eggs
1/2 cup melted butter
5 tablespoons honey
1/2 cup fresh red currants (save some on the stem for garnish)
powdered sugar, for garnish

1) Preheat oven to 375F
2) Combine the flour, cornmeal, salt, baking powder and baking soda in a large bowl
3) Combine the yogurt, milk, eggs, butter and honey in a medium sized bowl until well blended
4) Pour the wet ingredients into the dry, combining well
5) Fit a sheet of parchment paper into a 9″ cake pan or skillet and pour the batter into the pan before pressing the currants into the batter
6) Put in the oven for 20 minutes or until a skewer comes away clean when inserted and the top is nicely browned.
7) When cooled, dust with powered sugar and garnish with additional currants

Have a fab weekend! C x

Claire Matern
917.715.7665
www.acheesemongersdaughter.com
IG: @acheesemongersdaughter
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