yummmmmm.

 I woke up super early to go to the gym, but wasn't feeling so hot (it's that time of the month) and so I opted to make a flavorful comfort dish to eat on for the next few days.....

Pinto beans and cornbread. I cooked the pintos in vegetable broth with a little paprika, cayenne pepper, sea salt, and a dash of chili powder. I used 2 1/2 cartons of veggie broth, and while they were cooking, the house smelled soooooo good. 

 While the beans were cooking, I made mini cornbread muffins. REAL old fashioned cornbread. The kind that is savory, buttery, and cornmeal gritty! 

 here's my recipe - and because its old-fashioned, there is NO flour, so it's naturally gluten free!

Ingredients:

2 C yellow cornmeal

1 tsp baking powder

1 tsp salt

1 large egg

1 1/2 C milk

Preheat oven to 450 degrees. 

Dump cornmeal, baking powder, and salt into bowl and whisk until combined. 

Then add egg, and milk and whisk until mixed well.

For mini muffins, you will need 6 Tbsp of butter for a 24 muffin count pan.

I put 1/8 Tbsp butter in the bottom of each muffin cup, then popped the pan in the oven to let the butter melt. 

I then scooped about 1 Tbsp of batter in each muffin cup, and popped them in the oven. 

I forgot exactly how long, because I forgot to look at the time when I put them in, but I let them get a little crispy on the outsides and I'm thinking it was 8-10 minutes... 

Just watch them and take them out when they look like mine.

 ...perfectly packed for a yummy lunch! 

 Hope to post another entry later in the day, but wanted to do an early morning post since I was up and going! Hope everyone has a fabulous day! I am feeling better already, I think having a 'lazy day' and not going to the gym this morning was what I needed ;) 

xo! 

-s