Its almost Thanksgiving Eve. Your friends are posting about baking marathons, turkey frying woes and “the best stuffing” wars on Facebook. You? You still haven’t decided on what to bring to your potluck and Homer Simpson’s “You don’t win friends with salad” was the soundtrack to last night’s nightmare.
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ACCORDING TO CONGRESS, THERE ARE TWO VEGETABLES ON THIS PLATE.
I am pissed and you should be too.
I know it seems kind of funny, to declare pizza a vegetable. Kind of like reading an article on the health benefits of beer. But really its not. Especially since we are talking about children.
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Herbes de Provence and Cornbread. Definitely an unexpected and unlikely coupling but I assure you are the most suprisingly compatible things.
This recipe is repost worthy. I love this cornbread so much because it has style. Not that there is anything wrong with good old-fashioned cornbread. None at all. But sometimes – in the same way that you sometimes feel that compulsion to wear something a little “special” – you just want to spice it up. Or in this case herb it up.
This stylin’ cornbread recipe is an adaptation of Heidi Swanson’s Quinoa Skillet Bread. 101Cookbooks is a blog I only stalk everyday, like Heidi’s other food minion. Its been sitting in my bookmarks folder, waiting to be made gluten-free. I decided to stop dilly-dallying. That’s right, a gluten-free, vegan skillet cornbread that doesn’t compromise taste.
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Come on. You have one. Me? I don’t have one. Not at all….I’m a playa. I have a lot of them. And let me say that Leah H. is one of them. Check out this bad ass photo and let me hear you say “no doubt.”
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Hi, I'm Leah, VegHacker.
More about me here.
