mom raised brother & i in alabama and north carolina, so it's not much surprise our fondness for cornbread invited it's way into our breakfasts as well as suppers ... as i recall, more often than not, even at dinner we typically had a bottle of syrup on the table. in this form, they keep the gritty sweetness of cornbread but offer a more texturally appealing (and wonderfully soft) form ... some frozen berries & scavenged apples cooked down with coconut oil, sugar & cinnamon provided a great compote for fancy snob-toppings.
add fruit salad & iced tea (sweet mate for us & calm down flowers [hibiscus, chamomile, maypop, raspberry & mint] for mom) for a nice way to spend an unexpectedly warm morning.
aisatsu, mori-san.
// KAME
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