Besides the obvious soup and sandwich combination (which is usually featured at least once a week for dinner around here), they are perfect for soup and bread, or cereal and toast, or fruit and a muffin, or soup and a salad...just think of all the things that can go together!
Long story short - Sean got me a set for my birthday, and I am ridiculously excited about them. They made tonight's dinner (which was essentially reheated chili that I found in the back of the freezer accompanied by big slabs of corn bread) so much nicer, and I foresee extensive use in our future.
In addition to bragging about my new favorite product, I thought I'd share a quick corn bread recipe with you all. I posted this several months ago, but it is worth posting again. Why, you may ask?
- Making cornbread from scratch (rather than from a mix) takes maybe two or three minutes more. Seriously. The first step is to mix all the dry ingredients. When you buy a mix, that is the only part that is done for you. But chances are the dry ingredients in your cupboard are fresher than those in a boxed mix, and I'm pretty sure this recipe uses more baking powder than the average boxed mix.
- Making cornbread from scratch yields the fluffiest, lightest cornbread I have ever tasted. See above re: baking powder.
- Homemade cornbread does not crumble into a million pieces when you cut it. It stays in nice wedges that are, coincidentally, perfect for putting on the square part of a brand new soup and sandwich platter.
Easy Corn Bread
1 1/4 cups flour
3/4 cup corn meal
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup vegetable oil
2 egg whites or one egg, beaten
Heat oven to 400 degrees. Grease 8 or 9 inch pan.
Combine first five ingredients.
Stir in milk, oil, and egg, mixing just until dry ingredients are moistened.
Pour batter into prepared pan.
Bake 20 to 25 minutes or until light golden brown. Serve warm.