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Foody Friday: Cornbread!

Inspired by Kim's Chili and Cornbread post, I gave in to the call of carbs and fixed us some cornbread this week. (Chili is also in the works, maybe I'll do & write it up next week -- this cold weather is pretty much demanding for chili to be made and consumed!).

It was left a bit too long - we were too caught up reattaching the oven handle to its door!

Me being me, I experimented a bit, using Kim's vegan recipe and other variations I found at as guidelines, not instructions. The main variation was the addition of two heaping tablespoons of a hot giardiniera relish and what was probably 1+ cup of shredded 4-type mexican-style cheese.

It was steaming hot and yummy good!

The bread certainly had some zing to it thanks to the aforementioned hot giardiniera relish, but the only viewable proof of its presence was the occasional red strip of pepper. No sign of its green counterpart. Weird.

I couldn't identify the presence of cheese: perhaps if I'd used sharp cheddar?

A strip of red pepper skin lies in wait within the cornbread-with-bite

I've got enough cornmeal for perhaps another two batches of cornbread: if anyone has a favourite cornbread recipe you'd like to share or would like me to experiment with, feel free to point me their way in the comments, k?

In the meantime, have a great weekend!

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  1. Giardinera and cheese?! Great additions! Damn, now I have to go make cornbread again. It's just SO GOOD, isn't it?!

  2. Kim: Thanks! :) I wish I could take credit for those additions, but I'd seen recipes for "Mexican Cornbread" which essentially called for cheese and jalapenos to be added, and ever since I found this giardiniera relish I've been adding it to everything :D


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