Cornmeal. That’s what has been on my mind this week. There’s a lovely bag of Vermont made cornmeal on my kitchen counter. The obvious springs to mind, cornbread. Quickly followed by polenta, blueberry cornmeal muffins, olive oil cornmeal cake, cornmeal waffles and cornmeal pancakes. Geez, so many possibilities. How about we start at the breakfast table, move onto a midday snack and then finish with dinner?
- Cornmeal Buttermilk Pancakes
- Custard Filled Cornbread
~~~and now for a midday snack or tucked into a lunchbox~~~
- Brown Butter Cornbread Muffins with Blueberries
~~~time for dinner & dessert~~~
- Vegan Cornbread
- Orange Cornmeal Cake
Hard to imagine cornbread without it’s natural partner chili. Here’s my favorite chili recipe that I’ve been using since it was first published in Bon Appetit in 1997. Good food is simply timeless.
- Turkey Chili With White Beans
EAT WELL AND BE WELL!