Although it may not look like it, we have been eating here in this household. Mostly there have been things like sausage sandwiches, homemade pizza, and other quick but good meals. One such meal was our specifically designated MWV meal, which included the Corn Bread from the Bread Baker’s Apprentice Cookbook. The BBA Challenge was begun by Nicole of Pinch My Salt and has been a source of great joy and rejoicing, as well as increasing waistlines, in this household. I’ll leave you with a photo of the bread and this short note.
This is the first recipe we’ve been disappointed with in this stellar cookbook. First let me admit I left out the corn and bacon, the corn because we were already having a corn dish with the meal. Other than leaving out these optional ingredients, the recipe was followed. We found it to be more cakey than cornbread and quite sweet, perhaps better suited to a breakfast corn muffin.
The other half of the meal isn’t quite ready for recipe publishing yet. I’m still tweeking the amounts of a few things. Still, it is excellent, lightly cheesy and flavorful. Corn Florentine:
To come over the next few posts: an amazing Carrot Cake, Chicken with Basil Cream Sauce, and hopefully the recipe to go with the above photo!
And if you’d like some bread to go with any of your meals this coming week, you might try checking out the BYOB Roundups at the blog At the Baker’s Bench. Sandy gathers up all the bread (often including quick breads and other baked goods) of those participating and lists them all in one handy place. Yum!
Powered by ScribeFire.