This healthy cornbread is completely flourless!
Southern Comfort Food
If you were to peek inside the kitchen pantry of my childhood, I guarantee you’d find at least one box of Jiffy corn muffin mix. Although we rarely ate packaged foods (my mom preferred to cook from scratch), the Jiffy mix was an exception.
Now that I’m grown up and living on my own, I haven’t bought Jiffy in years. The mix is neither healthy nor vegan. (One of the main ingredients is hydrogenated lard!)
However, I craved it when I made my Sweet Potato Chili.
With temperatures dipping into the 20s, last week was a perfect time to experiment and create a healthy cornbread recipe. I went through three trials before coming up with the recipe below, which was a huge hit. My roommate describes it as being “totally, totally addictive. The best cornbread recipe ever.”
If you make this healthy cornbread, I hope you’ll feel the same way!
You know you want me…
Totally Addictive Healthy Cornbread
(gluten-free!)
- 1 cup milk of choice (I used almond milk.)
- 1 tablespoon white vinegar
- 2 cups fine or medium cornmeal (I used whole-grain, but regular is ok.)
- 2 tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 cup evaporated cane juice or regular sugar (I like my cornbread southern-style, with zero sweetness, so I like to omit this. But everyone else who tried the recipe preferred the sweetened version. I’d recommend leaving it in, especially if you’re making this recipe for the first time.)
- 1 and 1/2 packets NuNaturals stevia (or 2 more tbsp sugar)
- 11-oz can corn, drained (not unsalted)
- 2 tbsp coconut or canola/veg oil (see nutrition link below, for a fat-free option)
- 1/4 cup applesauce
Healthy Cornbread Recipe: Mix the vinegar with the milk, and set aside. Combine dry ingredients and mix very well. In a separate bowl, combine the oil, applesauce, corn (pulverized if you wish), and milk-vinegar. Then pour the wet into dry and mix until just mixed. Pour into a greased 8×8 dish and cook at 420 F (preheated) for about 25 minutes. Let cool at least 15 minutes before trying to cut, or it will crumble. (Side note: true southern cornbread is supposed to be crumbly. If you prefer cake-like cornbread, click the “calories and nutrition facts” link below, as I’ve posted my non-crumbly healthy cornbread recipe on the linked page.)
View Healthy Cornbread Nutrition Facts
What do you like to eat when it’s cold out?
One of my favorites: 5 Minute Chocolate Oatmeal.
I also love chili, hot soup or stew, and caramelized roast veggies. Oh, and anything chocolate. Chocolate is a year-round thing!
elisha says
18th January 2012 at 3:15 pm🙂 yum
Rachel says
18th January 2012 at 3:32 pmYummmm!! 🙂 Looks delish, Katie! I love to eat chilli too whn it’s cold. Also, warm cookies or maple baked beans 🙂 Comfort foods for sure! Thnx for the recipe.
Katie @ Peace Love & Oats says
18th January 2012 at 3:33 pmSo the texture will be fine if I completely omit that 1/4 cup of sugar? I made a great gluten free recipe that I found in a cookbook using agave for the sweetener!
Chocolate-Covered Katie says
18th January 2012 at 3:48 pmThe texture will be fine, but I really would recommend keeping the sweetener in. None of my friends liked it without. (I actually used evaporated cane juice.)
Marcee says
18th January 2012 at 5:57 pmThey (medical folks, etc.) say that sugar-is-sugar …. whatever form it comes in. Your body does not know the difference.
So, I suppose it all adds up to the same thing ….. sugar = very bad. Eeeek.
We are having a special birthday party this weekend ….. all goodies (preordered) from Vanille Patisserie. They have the best sugar-loaded treats …… ever. Yikes to me.
Oh. I LOVE REAL SUGAR ….. everyday! Need to loose it though. ::sigh::
Jessica says
22nd April 2012 at 9:27 pmYou can use Xylitol instead of Sugar as an alternative “sugar free” sweetener that is diabetes/candida friendly. It’s a natural birch sugar that barely effects blood sugar levels, if at all. It doesn’t taste as funky as stevia, etc. – although it does have a slightly different aftertaste.
I was sugar-free on a Candida Detox Cleanse for 3+ months last summer and used Xylitol in a Candida friendly/Allergen-free cake for my boyfriend’s birthday party – it was a success that had everyone coming back for seconds (even those who have no dietary restrictions)!
@TerriblyLovely says
20th March 2013 at 8:05 pmThey (the people in those sweet little “sugar-is-sugar” commercials) are representing the corn industry. It says so right there at the bottom. Truth is, our bodies can’t break down HFCS and have difficulty with the white stuff. Stevia is extracted from the stevia plant and you can even make it at home. If you’re having a hard time kicking the sugar habit, you might want to consider this natural, unrefined, and mostly calorie-free option! 🙂
Cheryl says
2nd July 2013 at 8:17 pm“sugar is sugar” doesn’t come from the medical community. The source for that phrase is the corn lobby.
http://www.princeton.edu/main/news/archive/S26/91/22K07/
Pauline says
18th January 2012 at 11:00 pmHi Katie. I really love how you made a healthified delicious cornbread! Just what I’ve been craving in this cold weather. Wondering if you could replace the 1/4 cup sugar with honey and leave out the extra 2 Tbs of sweetener? Thanks for the recipe!
Chocolate-Covered Katie says
19th January 2012 at 2:57 amI haven’t tried it, so I don’t know. But report back if you do try it!
Pauline says
19th January 2012 at 3:34 amI plan to make it tonight or tomorrow, so I’ll let you know!
Brent says
16th September 2013 at 10:00 pmHoney is not vegan.
Pauline says
17th September 2013 at 1:06 amI know it is not vegan. Neither am I.
Jennifer JCD says
18th January 2012 at 3:33 pmConsidering the thermometer dipped to -32C today (-44C wind-chill), warm comfort food is definitely on the menu! Your cornbread recipe looks different from mine and I’ll definitely give it a try tonight – with some hearty and warm chilli on the side. We prefer unsweetened cornbread too – the sweet stuff tastes more like cake to me.
More comfort foods for cold days: lentil soup, vegetable noodle soup, hot chocolate, chilli and cornbread, hot broth, squash soup (butternut = yummy) and lots and lots of tea. Add a fireplace, lots of warm blankets, and some cats to cuddle with, and those cold days become quite cosy!
Keep warm!
Amber Shea @Almost Vegan says
18th January 2012 at 3:34 pmLooks GREAT! Matt loves cornbread, so I’m totally pinning this.
Ali @ Peaches and Football says
18th January 2012 at 3:37 pmI love soups, stews, and the crockpot when the weather is cold. My BF is in Austin this week and said it’s gorgeous in TX. I woke up to 2 degrees and wind. Brr
This looks awesome, love that it’s flour-free. Can’t wait to try!!
Chocolate-Covered Katie says
18th January 2012 at 4:05 pmOh boo to Austin. They get all the nice weather and fun restaurants! Here in Dallas it’s 28 degrees!
Gina @ Running to the Kitchen says
18th January 2012 at 3:40 pmI love a good cornbread recipe for any hearty stew or chili this time of year. I actually usually make my cornbread pretty similar to this but I’ve never added whole/real corn. Love that idea!
Gina says
18th January 2012 at 3:41 pmI’ll have to try this next time I make your sweet potato chili (which I found to be delish).
Anna @ The Guiltless Life says
18th January 2012 at 3:45 pmOoh that looks good. There’s nothing better than a nice warm slab of cornbread. Bring it on!
Racheal @ Running with Racheal says
18th January 2012 at 3:48 pmI love to eat a spicy soup or chili that warms my belly. 🙂
Looks like this cornbread recipe is a keeper. Can’t wait to try it out!
Qi Ting @ A Dessert Diet says
18th January 2012 at 3:56 pmIn the cold, its always nice to have warm rice drenched in soup. And hot chocolate with freshly baked chocolate chip cookies!
Kaitlin @4loveofcarrots says
18th January 2012 at 3:59 pmcornbread is my favorite thing on this earth! I am making this asap!
Kathy says
18th January 2012 at 4:00 pmI’ll eat just about anything on cold days (that includes ice cream) but a mug of microwave cake is also great too!
It’s snowing outside as I type and I’m eating apple slices. Keep warm Katie!!
http://daily-iPhoneography.posterous.com
Rena says
18th January 2012 at 4:09 pmPerfect timing! I already have chili ready for tonight. This is in the oven now 🙂
Gi says
18th January 2012 at 4:14 pmHi there Katie!
I do understand that you’re having problems with your site configuration and such, but…. I would have really expected you to say something about the PIPA/SOPA thing… you know, just a couple of words.
I know this is a cooking blog, but this is a issue which would very deeply affect the net in every aspect… so you know, I think you could have spent a couple of words about the topic.
In my humble opinion, of course!
Anyway, awesome recipe as usual…
Chocolate-Covered Katie says
18th January 2012 at 4:17 pmHi Gi,
As I said, I know very little about technology. To be honest with you, I had no idea what PIPA/SOPA even stood for until your comment. I had to google it a few seconds ago.
Chocolate-Covered Katie says
18th January 2012 at 6:16 pmOk, realizing now that this makes me sound very naive. I usually do keep up with the news… 😕
Gi says
19th January 2012 at 7:39 pmOh, well, I understand that sometime everyone can miss some information… I guess?
I had just thought that you would have wanted to talk about it because you are a USA-based blogger, and also a quite smart one – seeing how nicely you deal with some very difficult-to-deal-with-topics.
…but I can see you had big problem issues to solve, instead of blacking-out your web site. (:
I’m leaving you a link to a very nice video… you know, just in case you have 5 minutes to watch it… it also has a very nice graphic, which is always nice, isn’t it? It’s quite famous on the net, but I dare to link it to you, in case you haven’t still stumbled upon this one.
http://www.universalsubtitles.org/en/videos/5A31ep7v6HFd/info/PROTECT%20IP%20Act%20Breaks%20The%20Internet/
On a side note, I still can’t understand how a person can create such good recipes from just ideas while I still have problems in deciding how much salt my salad need… just wondering, ya’ know! 🙂
(ps: this is not trying to flatter you or anything… it’s something I always think when I help my granma cooking, for example!)
Chocolate-Covered Katie says
19th January 2012 at 7:48 pmI really appreciate that you brought it up! When I read about it, I was very surprised I hadn’t heard about it before… but obviously I heard about it A LOT yesterday ;).
Dena @ 40 Fit in the Mitt says
18th January 2012 at 4:27 pmCorn Bread is one of my favorites! I’ve never made it from scratch. Can’t wait to try this one
Jess says
18th January 2012 at 4:27 pmThis sounds awesome. Too bad we’re having one of the first warm+sunny days here in a long, loooong time!
And definitely soup, or orange pekoe tea (it’s not food but oh well)
Katrina @ Warm Vanilla Sugar says
18th January 2012 at 4:36 pmI love a good cornbread! Yum!
Jennifer @ Peanut Butter and Peppers says
18th January 2012 at 4:42 pmEwww! I didn’t know Jiffy has hydrogenated lard, thats so gross! I love cornbread and your recipe looks wonderful!! I would add some jalapenos! Yum!!
Marcee says
18th January 2012 at 6:09 pmJennifer ….. added note ….
Many of the Jiffy products also contain beef-suet. Also, those horrid dinner rolls …. you slap em on your counter are made with yucky fats. Ugh. I do not like them. The last time I had a bite was a century ago. They are all oversalted, sugared, terrible fats and tons of fake ingredients. Not rolls or bread in my book. So easy to prepare your own w/3-4 ingredients.
Perhaps manufacturers have changed-up ingredients. Not sure. Going to check it out next shopping trip. Got to always read labels! That really makes a huge difference in our choices for better health.
Rachael Ray uses Jiffy mixes. Ick. Not liking how she often does that. Well, she’s a cook …… doesn’t bake from scratch.
Life Naturally says
30th March 2016 at 6:48 pmOMG! I love cornbread! Since I was a child my parents have made cornbread. I’m excited to try out this recipe on my next chili night.
5/5
5/5
LisaG says
18th January 2012 at 4:43 pmI sometimes like to use creamed corn to replace the milk when I make cornbread.
Marcee says
18th January 2012 at 4:46 pmLooks delicious Katie. Is that real butter on the cornbread? We love (organic whipped) butter in this household!
Well ….. time for me to do some “changing up” regarding sugars/fats. I’ve never used …. stevia …. in baking. Or any of the other artificial sweetners. So, mix the real sugar w/the stevia. Will try that.
My health is suffering from sugar from what I’ve been reading and being told. Kitchen supplies need to be revamped ….. not sure how to go about it. Fast! Ha.
I should toss out all my 500+ cookbooks ….. and buy 2 veggie/vegan ones!
Will try and make your recipe. Need to stop at Whole Foods asap!
Chocolate-Covered Katie says
18th January 2012 at 6:19 pmIt’s actually Earth Balance buttery stick. 🙂
With stevia, yeah definitely start by using it to only replace SOME of the sugar in a recipe. Especially in baked goods, you can’t replace stevia 1-for-1 because you’ll lose a lot of bulk. (Unless you use a stevia baking blend… I’ve never tried those.)
Melissa says
18th January 2012 at 10:32 pmJust in case you didn’t realize, stevia is not an artificial sweetener. 🙂 It’s a plant, just like cane sugar is from plants.
I use the NuNaturals baking blend exclusively when baking for myself/my family at home. I use about 1/3 – 1/2 the amount called for to avoid any aftertaste. Still plenty sweet but not overly stevia-ish. I even use stevia to make homemade vegan ice cream!
🙂
Heather says
18th January 2012 at 5:04 pmI was so sad the day I learned that Jiffy cornbread had lard in it. Because I also grew up using Jiffy mixes.. I can’t wait to try this recipe!
kimber says
18th January 2012 at 5:05 pmOH this looks and sounds completely yummy!!! This is a definite try to go with my 3-bean chili.
Brittany says
18th January 2012 at 5:10 pmI love this recipe! I’m a bit of a southern girl at heart, and cornbread is a definite favorite. I’m excited to try out a healthy version!!
Erin says
18th January 2012 at 5:11 pmYay! Ya know, I found a vegan, GF cornbread recipe online a few months ago, and followed the recipe on my phone instead of printing it out…. what a mistake that was! It was the BEST cornbread I’ve ever had, and I can’t find it to save my life. It only used cornmeal no flour, so I’m hoping yours is as good as that one was!!! I can’t wait to try it. 🙂
T says
18th January 2012 at 5:17 pmOooh I will definitely be making this! I used to love that Jiffy mix… I bet you could also jazz this up with some jalapenos (like people do with the box mix versions.)
This would be great with a big bowl of chili!
Paula says
18th January 2012 at 5:28 pmOh my goodness Katie — I can’t wait to try this. What great timing! I used up all my white and ww flour and decided not to bake anymore. But I do have a lot of cornmeal left, and was thinking how could I make muffins without the flour? And I also thought how interesting it would be to add real corn kernels. But I had not idea how to do it. Leave it to you, ya little genius. 🙂 xoxo
Chocolate-Covered Katie says
18th January 2012 at 6:20 pmI want to try it as muffins, too! Will you let me know how it goes, if you do try?
Paula says
20th January 2012 at 10:53 pmKatie — I made them today, with the sugar this first time. Not as muffins though — I’m too lazy to clean muffin pans. Excellent! Only thing, I used coconut oil scooped out of the jar, and I should have heated it a bit first. No biggie, I just put the whole wet mixture into the microwave to liquid out the coconut oil and then mixed in the dry ingredients. Yep, you’re a genius. Just love the real corn kernels added (I mushed them up in my bullet).
I think the recipe might also be good with a lot of lemon or orange zest/extract added. (Got that idea from Post Punk Kitchen’s Sunny Cornbread and I am hooked on adding citrus zest to any baking.
Thank you so much. Have you thought of making a youtube?
Chocolate-Covered Katie says
21st January 2012 at 11:50 amI have thought about it… but I’m camera shy! But I have to get over that because I just found out they’re going to run a story on me for the local news in Dallas. Nervous!! lol
Paula says
21st January 2012 at 4:25 pmOh I am so happy to hear that! And I’m not surprised. Confidence girl, confidence. There’s no reason you should not have it. Hay look at this successful website that you’ve created. That took a set of … uh … that took a lot of moxy :). You are articulate, and it doesn’t hurt that you are also lovely to look at. And the world needs for the vegan cooks to take over … you can do it! Much love and support to you. Hope you can attach a link of the newsclip. And doing a youtube in the privacy and solitude of your home shouldn’t be hard. Look at all the attention-seeking jerks on there who have no problem putting themselves up there.
Rachelle says
18th January 2012 at 5:53 pmThis reminds me of a recipe I like to use from Alton Brown that also just uses cornmeal: http://networkedblogs.com/sRaQ1
Chocolate-Covered Katie says
18th January 2012 at 6:23 pmI actually saw that recipe, too! I used it as a base for how much baking powder, salt, and baking soda to try for my experiments. 🙂
Rachelle says
18th January 2012 at 8:25 pmAwesome! =)
Kilee says
18th January 2012 at 5:53 pmOMG – gluten-free cornbread lover over here! I have to try this recipe out. I always use a mixture of half gluten-free flour and half cornmeal.
I hope you have a great day!
Rachelle says
18th January 2012 at 5:55 pmWhoops! Totally didn’t mean to link your blog, Katie! Here’s Alton’s recipe: http://www.foodnetwork.com/recipes/alton-brown/creamed-corn-cornbread-recipe/index.html
The Appetite For Reduction Project says
18th January 2012 at 5:58 pmI’ve only tasted cornbread once, on a visit to the U.S., and it was pretty tasty! Will definitely be trying this, thanks! 😀
Marilyn says
18th January 2012 at 6:03 pmI love to eat bread when it’s cold out, so this is perfect! Last night, we had meatballs and mashed potatoes – also very nice. 🙂
This Fit Chick Carrie says
18th January 2012 at 6:04 pmKATIE! I’m back with a new blog!.. hope you are doing well 🙂
this looks great- i love cornbread
Rebecca @ Naturally Healthy and Gorgeous says
18th January 2012 at 6:10 pmI love cornbread with chili and this is a guilt free recipe!
Rena says
18th January 2012 at 6:11 pmOk so i might be the first one who actually made this lol. I halved the recipe since i only had 1 cup of cornmeal in the house. Its already done!!! I served it with chili. Had my father over for meal too and he was ooing and aahing 🙂
Thanks for the great recipes!
Chocolate-Covered Katie says
19th January 2012 at 2:59 amWow, you are fast!! I’m so honored you already tried it… and super-excited it turned out so well :).
Brandee says
18th January 2012 at 6:12 pmDid you drain the corn? Thank you for the recipe, I just recently descovered your website and love it so far. I love to bake but had to cut down on it because we are trying to be more healthy. So thank you for giving me back baking.
Betsy says
18th January 2012 at 7:29 pmI HAD the EXACT same question!!!
Chocolate-Covered Katie says
19th January 2012 at 3:01 amOops! Fixed the post. Yes, I drained it :).
Ashley H @ southern purple vegan says
18th January 2012 at 6:23 pmOh cornbread I love cornbread it’s always good with a veggie chili. That’s exactly what I like to have on a cold day or a hot bowl of soup.
caterina says
18th January 2012 at 6:29 pmCould you please explain me the difference between cornmeal and corn flour? I live in Italy so these terms are not very clear to me 🙂 And also, what would you call the flour used to make polenta?
Chocolate-Covered Katie says
19th January 2012 at 3:01 amI think corn flour is softer, but I’m not sure. Polenta is cornmeal :).
jo @ including cake says
19th January 2012 at 9:09 amHi, just adding to this comment as in the UK the terms get confusing too! cornmeal = polenta and is grainy. Cornflour is a starch powder and is used in small quantities as a thickener in sauces (similar to arrowroot, potato starch etc).
Nadiya says
18th January 2012 at 6:54 pmAww it does look very comforting and I’m completely jealous. It’s negative temperature where I live right now 😛 So deginately will be needing that soup and corn bread 🙂
Char @ www.charskitchen.ca says
18th January 2012 at 7:31 pmomg, I love cornbread! Thanks for another amazing recipe, Katie 🙂
Emily @ Glitz Glam Granola says
18th January 2012 at 7:58 pmOmg your cornbread looks amazing!! I can’t remember the last time I had cornbread but I love it– especially with chili! And we used to eat those Jiffy Cornbread all the time growing up! And my brother and I loved the Jiffy Blueberry Muffins– my mom always tried to get us to eat regular Blueberry muffins but we only liked the fake blueberries in the Jiffy mix!
Sue says
18th January 2012 at 8:07 pmDid you drain the corn or use it with all the liquid?
Chocolate-Covered Katie says
19th January 2012 at 3:03 amSorry, I fixed the recipe. I did drain it :).
[email protected] says
18th January 2012 at 3:36 pmI love cornbread! It is completely addicting, too. 🙂 I love eating it with chili
Jenn says
18th January 2012 at 8:43 pmI love cornbread and I am looking forward to trying your version! It goes so well with my favorite winter food, soups and stews! I also like baked casseroles in the winter. You get warm food + warm kitchen. Win win.
Jenn @ Lotus and Pie says
18th January 2012 at 8:50 pmThis is so exciting ! I was on the lookout for a healthy recipe to have some chilli with over the next week 🙂 Perfect timing!
Jamie @ Don't Forget the Cinnamon says
18th January 2012 at 8:56 pmYum! Good cornbread is such a treat!
Alyssa says
18th January 2012 at 9:02 pmI LOVE cornbread, and this is perfect! Thank you!!!!!!
Rande @ The Vegetable Centric Kitchen says
18th January 2012 at 4:14 pmKeep the flourless recipes coming, this looks great!
Kay Stephens says
18th January 2012 at 4:21 pmPlease specifcy for the cornbread recipe – cream or whole kernel corn???
Also, will buttermilk substitute for the milk/vinegar mixture??
Chocolate-Covered Katie says
18th January 2012 at 6:17 pmHi Kay,
I used whole kernal, but you can use creamed if you’d rather not have the whole pieces in there. And yes, if you’re not a vegan you can use buttermilk.
Averie @ Love Veggies and Yoga says
18th January 2012 at 4:22 pmI’ve never made cornbread! One of those things that I’ve never had the urge to make; I’m more of a banana bread than a cornbread girl…and when it’s cold outside: coffee (or hot chocolate!) come to mind.
Lisa says
18th January 2012 at 9:34 pmDon’t you love when you see something like this, want to make it and realize that you have all the ingredients???? YAYYYYYYYYY
Hannah says
18th January 2012 at 9:46 pmDo you have an easy microwave cornbread recipe like the one minute cakes ?
Chocolate-Covered Katie says
19th January 2012 at 3:04 amI don’t 🙁
Lori says
18th January 2012 at 10:21 pmCant wait to try this. I have been searching for a healthy cornbread and not had any luck. Thanks for this.
kerri says
18th January 2012 at 10:54 pmWhat can be substituted for the applesauce?
Chocolate-Covered Katie says
19th January 2012 at 3:04 amMaybe pureed pumpkin or banana? I haven’t tried it, though!
Rebecca (Fit4sure) says
24th April 2013 at 8:12 pmPumpkin is what goes in my cornbread….LOVE it that way!
Morgan says
18th January 2012 at 11:13 pmKatie! I’ve been reading for a long time and love your blog so much 🙂 do you think we will ever see a healthified cinnamon roll? Or maybe cinnamon swirl bread? That would be amazing!
Chocolate-Covered Katie says
19th January 2012 at 3:08 amI’m getting REALLY close to a good cinnamon roll recipe! I keep going back to the recipe when I get a chance. I hope the next trial will get it perfect :).
Jasmina says
18th January 2012 at 11:28 pmSo 1 square is 100 calories? Or 16 squares is 100 calories?
vogelstar says
18th January 2012 at 6:50 pmI wonder if this corn bread can be fried to make hush puppies – which I love?
I grew up on custard as a warming food, yesturday my mom made me some with soy milk and added cocoa powder and shredded coconut, it was so comforting. PS, have you ever thought about filming little videos of your recipe prep?
Chocolate-Covered Katie says
19th January 2012 at 3:03 amI’m actually going to be filmed for Dallas’ channel 8 news in less than a month. I am SO nervous about it :-?. They’re coming to my house, and they’re going to film me cooking something!
vogelstar says
19th January 2012 at 3:18 amIt’s normal to be nervous, just be your spunky self and you will do just fine! I wish I got that channel up here in Canada
Heather @ Run Eat Play says
18th January 2012 at 11:54 pmThanks for this recipe – I just discovered that my son loves corn bread!
I love hot cocoa or soup when its cold out.
natalie @ southern fit foodie says
18th January 2012 at 6:58 pmYUM! Being from TN, I also ate my fair share of cornbread growing up. My mom always made it from scratch, but every now and then we would use a quick fix of Jiffy. The ingredients are totally sketchy though – you are correct!
I love eating chili, soups, and stews during colder weather. Also, if it is cold outside I must have a hot breakfast! Oatmeal, of course, always does the trick.
Kelly @ Foodie Fiasco says
19th January 2012 at 1:31 amI was skeptcal at first, but I think this savory thing could be a really REALLY great thing after all…
Healthy and delcious cornbread? I’m sold.