I've made numerous unique types of cornbread over time, however my primary but classic coaching of cornbread constantly seems to remain a fave with my husband and first-class buddy Basil. There is nothing to it actually assume the tremendous taste of cornmeal with a tiny little bit of sweetener which is not even wished. I switched things up this time around although and included some cooked brown rice for delivered nutrition and substance. The nutty taste of the rice became specifically attractive and complementary to the grainy cornmeal.
This bread is great just smothered with butter or as an accompaniment to any meal, mainly ones offering soups and stews. Simplicity is bliss in this instance.
Other recipes with cornmeal to attempt from Lisa's Kitchen:
Crusted Cornmeal Chickpea Potpie
Corn Cakes with Blue Cheese and Honey
Jalape?O Spoon Bread
Blue Cornmeal Bread with Goat Cheese, Sun-Dried Tomatoes and Jalape?Os
No comments:
Post a Comment