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?
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.
Any type of bread. Whole grain, wheat, rye, barley, corn, mixed cereals, with seeds… just bread.
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?
I mean this corn bread, my dear friend.
Ooh that looks excellent. Converting from grams to furlongs and hogsheads so I can try making it.
Now you’re teasing.
Perhaps a little, but I will try to bake it. It looks good!
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.
I appreciate all the info, thank you!