Cornbread to me is comfort food!
This recipe has some extras added in to elevate the simple cornbread recipe
to something really special to serve with your next bowl of chili!
What cornbread wouldn't be more tasty by adding bacon, scallions, jalapeno chile,
grilled corn kernels, a bit of cayenne and cilantro.
Instead of creating one large skillet size loaf, I made this recipe into muffins.
Much easier to serve, and the interior stays most longer.
Bake a double batch and put some in the freezer to pair
at another time with huevos rancheros!
Thank you Claire Saffitz for this cookbook recipe.
As Always,
ENJOY!
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