I find cornbread an often overlooked and understated quick bread companion to most meals (at least in my book). Then I make recipes like this one and realize that I’m missing out on a lot.
I’m trying not to be a carb-a-holic. I avoid pasta if at all possible, don’t eat a lot of breads/rolls, and I realized I’m not really baking as much as I used to (although I was dying to make some of this last weekend). I’m not gluten-free, I’m not gluten-intolerant, or any of those things. I just mostly don’t buy bread products because I never end up using it all. (This is coming from someone who recently cleaned out her freezer and realized that she had a frozen loaf of bread in there that she had been occasionally and rarely eating from…that was over a year old. Probably not a good idea. No? I don’t know how long that kind of stuff stays good in the freezer. Anyways, I got rid of it. Also it had small ice crystals all over it, too, from me not appropriately storing it the last time I used it. Oh well.) This also explains why sometimes I go nuts at restaurant when they do serve bread before dinner.
