I used to make cornbread a lot when I was growing up. I would eat hunks of the golden stuff with slices of cheese and gobs of jam, sometimes all at once. Occasionally, I would take a bite that tasted bitter because I hadn’t mixed the baking soda in well enough.
So, when Peter declared that he was smoking Cornish hens, I immediately formulated a cornbread-sage stuffing that would form the
centerpiece of perfect accompaniment to the meal. We cooked this meal weeks ago, but I saved it to share with you while I’m in China.
Whipping up the cornbread:
I really beat the crap out of the batter because I was determined not to have baking soda “nuggets” in my cornbread.
Ok, enough ogling of my perfect cornbread 🙂 Let’s look at the whole meal!
On-The-Fly Simple Sage Cornbread Stuffing
Fresh sage, torn into pieces (try to use fresh if possible – much better than dried)
Flake salt, a generous pinch
Good fruity olive oil
Directions: Combine first three ingredients. Drizzle olive oil on top. Enjoy.
Can I get an Easy Button for this?
Q: Do you like cornbread? What’s the best accompaniment to cornbread? As I mentioned before, I’m partial to jam and cheese 🙂
P.S. I am returning to the U.S. on July 1st and I plan on taking a mini break from THIH for a few days to enjoy my time at home. I know you understand 🙂