The past few weeks have been a crazy ride but it really made think about something, the journey. Our Journey! I feel like each year is a roll coaster ride of emotions, of trust, and of faith. But the one thing that has kept us grounded are the people we have met along the way. So many WONDERFUL and SUPPORTIVE people that we have come to build friendships with.
I’ve had the chance to meet some amazing bloggers this past year….
And the hubs has been able to meet a bunch of training buddies through all this races/training camps. Some that have ended up being really GREAT FRIENDS.
That being said, we are thankful! And how do the Cotter’s show thanks?
Through food of course!
I sent a few of these off to some of friends. I hope they know just how SWEET they are!
Pineapple Honey Rum CornbreadIngredients:
- 3 cups Cornbread Mix (I used Bob Red Mills GF Cornbread mix)
- 1 1/4 cup milk (I used almond milk)
- 1 egg or egg replacer
- 1 cup dried pineapple chunks
- 2 tbsp. honey or agave nectar
- 1/2 to 1 tsp. Rum extract
- 1/4 tsp. almond extract (optional)
- 1 tbsp. water (only if batter is too thick)
Pour mix into large bowl. Add your milk and eggs, stir a little, then add in the remaining ingredients. Stir or use a mixer until batter is thoroughly mixed. Might be a little thick. Pour into 2 mini loaf pans or a 12 muffin cup pan. Place a few pineapple chunks on top of batter for decoration.
Bake at 400F for 16-20 minutes. The Muffins take less time to bake. The loaves will come out golden brown after about 18-20 minutes. Let it cool then eat up or better yet, give it to someone who you appreciate.
Told you there as a sweet side to my corniness!
Who have you met along your journey? How do you like to receive Thank You’s? Food, cards, care package, etc.? I’ll like them all!