Yum

[Guest guest]

Ha ha Carol, the only thing better than looking at that cornbread was eating it.

People

couldn't quit until all 15 of them were gone! One of the best secrets of

cornbread making is

to get the well-seasoned CAST IRON SKILLETS good and hot in the oven and then

add the

batter to the hot pan. Nothing tastes better and the crust is brown and chewy.

The heat of

the pan gives the bread a quick baking. Additionally, most people make it too

thick. Good

cornbread is only about 1 " thick.

i'll coax the recipe out of her for everyone. We used to buy a similar cornbread

from FRENCH

MEADOWS but, for some reason, they quit making it. Rebekah's is actually even

better but it's

pretty easy to make. The savory flavor of the sage is unexpected and goes well

with the

semisweetness of the dried cranberries.

Has anyone ever made REFRIED CORNBREAD? I grew up with it. We would have

cornbread for

dinner and then, as a breakfast treat, slice open the leftover corn bread,

butter it up good

and fry it. We then ate it like pancakes with more butter and maple syrup

(sliced bananas

optional). Something is changed when it's fried and it transforms into

something

ABSOLUTELY MAGICAL. Try it, you will go crazy over it. Be sure to have a pot of

hot, rich

coffee and plenty of good smokey bacon on hand!

Will

[Guest guest]

" i'll coax the recipe out of her for everyone. "

Oh, please do. I'd love the recipe.

And yes, leftover cornbread fried with butter and hot maple syrup is a

comfort food for my husband. His mom used to also make a kind of

cornmeal pudding and keep it cold in the fridge, and then slice and

fry it for breakfast.

Judy

[Guest guest]

What I had for breakfast. This smoothie was so mild with no after taste. I was

excited so I thought I would share.

Pomergrant seeds (maybe a tablespoon)

1 cup of Blackberries

1 cup of Blueberries

1 cup of grapes

1 banana

2 handfuls of kale

1 cup of water

ice

Fantastic and so smooth