Had a craving for cornbread after reading a friend's Facebook post about how she made homemade chicken noodle soup and cornbread for her son. So, yesterday, I swung by the grocery store to pick up some whole milk (the one ingredient I knew I was out of) and rushed home to satisfy my craving. Buttery and slightly sweetened by honey, the recipe I use results in a cornbread with a crust that has a slight crunch to it. Kind of a nice textural surprise.
No comments:
Post a Comment