The Best Excuse to Make Cornbread

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. Again, 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

Ingredients:

Cornbread, crumbled

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?

All together:

Q: Do you like cornbread? What’s the best accompaniment to cornbread? As I mentioned before, I’m partial to jam and cheese