Sunday, August 22, 2010
Basil cornbread. Yum.
It's a little hard to admit this, but sometimes (actually, more than sometimes) the first thought I have in the morning is, What am I going to make today? Lately, I've been thinking about the basil cornbread recipe I spied earlier in the summer in Bon Appetit. So I made it this week with basil from the garden.
I doubled the amount of basil because I always double the basil in recipes, and that change was a good thing. I've been making cornbread for many years, but this is the best recipe I've ever used. It's a little complicated: You pulse cold, diced butter in the food processor a la pie crust, but it is so worth the trouble. We ate the cornbread with soup, for breakfast with jam, and as the bottom layer to Tony's grilled veggie fajitas. Delicious!