last night i made vegetarian chili with quinoa and cornbread. atticus was ALL about the cornbread. he had his cornbread with a side of cornbread. over the years i've become religious about jiffy cornbread. as far as i'm concerned, there isn't a more perfect, simple and affordable cornbread on the market. i think i ate at least three pieces. and this was after the piece i crumbled into my bowl of chili. somehow, we still had enough cornbread left this morning for a subtlety sweet and delicate french toast. the cornbread is by nature a bit on the crumbly side, so it's important to gingerly dunk it in a mixture of eggs, milk, cinnamon and nutmeg. also fry it on a slightly lower temperature than normal french toast, in a bit of canola oil till crispy and piping hot, making sure to get all the sides golden brown. serve with maple syrup and a glass of cold milk.
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