• qyron@sopuli.xyz
      link
      fedilink
      arrow-up
      2
      ·
      1 year ago

      Any type of bread. Whole grain, wheat, rye, barley, corn, mixed cereals, with seeds… just bread.

      • Clay_pidgin@sh.itjust.works
        link
        fedilink
        English
        arrow-up
        2
        ·
        1 year ago

        Here in the USA, corn bread is a specific thing, more cake-like than bread loaf. I don’t know where you are in the world. What kind of corn bread do you have?

                • qyron@sopuli.xyz
                  link
                  fedilink
                  arrow-up
                  2
                  ·
                  edit-2
                  1 year ago

                  It’s an hearty bread. Usually it keeps some degree of sweetness so it goes well with just some butter but it can be a complement for any dish, from just vegetables (fava beans or sweetpeas are classics), any fatty fish (goes well with cod, sardines or mackarels) or roasted meat.

                  Just avoid dishes heavy on gravies. This bread shines when soaking the fat already present in the food, rendered by the cooking process.

                  The usual intro is caldo verde. I took a look at the article and whoever wrote it in english has shit for brains but you can get the gist of the thing.