Honey drizzled over warm cornbread…wonderful! Raspberry preserves spread over a another wedge…delicious!
During a week of making extra-easy meals, I really enjoyed a simple pan of crusty cornbread. Some of it went with soup. I toasted another wedge in the oven to go with chili and beans. The last piece was pan-grilled to go with eggs for breakfast.
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Posted by Pat Yarbrough - May 25, 2011 at 11:40 pm
Categories: 30 Minute Meals - Quick and Easy, American, Breads, Breakfast Menu, Casein-free, Dairy-free, Dinner Menu, Frugal, GI - Low Glycemic, Gluten-Free, Holiday, Lactose-Free, Lunch Menu, Nut-free, Soy-free, Vegetarian, Wheat-free Tags: gluten-free bread, gluten-free corn bread, gluten-free cornbread, whole-grain cornbread