First of all, this cornbread is so simple!!! You know why? It’s just corn flour. No wheat flour, and no added rice flours like in gluten free cornbread. However, I can’t take credit for this fabulous recipe. Here is a link to the blog where I got this mouth-watering recipe.
Basically eggs, yogurt/butter, honey, corn grits. She is a genius, and made me feel normal eating this:) The texture is a little grittier, so I found that my favorite method for serving is maple syrup and either ghee or butter. I even froze the extras, so you will probably see a post sometime in my “Lunch Bag Packing” section where I will throw in cornbread, it even thaws by lunchtime! I’m tempting you, aren’t I?
Along with the cornbread, there is a ring around the plate, made up of sliced deli ham (left-overs and it’s yummy with veggies/cornbread:). Also, some snap peas (my favorite), carrots and cucumbers. What a refreshing lunch, that can be just left-overs on a summer day! As for the cornbread, I cut it in 1/2 so there was a top and bottom, and then I drizzled on some maple syrup. I just had to keep the picture pretty for you all;)