Charlie's Cornbread
This is a moist, sweet cornbread similar to those made from Louisiana to North Carolina. You'll find it served with just about everything, like Chicken & Butter Beans or Red Beans & Rice.
To make a classic Cajun breakfast cereal known as 'couche-couche' (pronounced 'coosh-coosh'), crumble some in a bowl and pour warm milk (or café au lait) over it. I prefer to heat the cornbread and then pour ice-cold milk over it, but that's just me.
If you like your cornbread dry and savory, like those made in Texas and the American Southwest, this is not it.
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