Crumbled-Cornbread Cereal

cornbread cereal 3 1.25.14

I made cornbread just to have this.

Usually, it’s the other way around. I make it from leftover cornbread that I made for something else.

But, with the focus in the past couple of posts on alternatives  to my usual oatmeal  breakfast, this one came up to nudge me. I don’t remember where I first came across the idea, but it’s an old favorite.

Simple.

Break cornbread into a bowl. Add milk of your choice (I used soy). Add raisins if you’d like. Warm it in the microwave for 10 or 15 seconds at a time to get it to the warmth level you’d like. I also added pine nuts. And the last drizzle of farmers market honey.

Warm…and so good.

FYI, here’s my go-to cornbread recipe. It’s adapted from an old Better Home & Gardens cookbook received as a wedding gift years ago.

Preheat the oven to 425°.

Into a bowl, stir together:

  • 1 cup all-purpose flour (that’s what I used this time. I’ve also used spelt and whole-wheat pastry flour when I have them.)
  • 1 cup cornmeal
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt

Into a measuring cup, stir together, breaking up the eggs:

  • 1 cup milk (of your choice. Soy again for me.)
  • 1/4 cup neutral oil (I had canola.)
  • 2 eggs

Add  the liquids to the dry ingredients. Combine until smooth (don’t over mix). Turn into a greased 9x9x2-inch baking pan. Bake 20 to 25 minutes, when getting goldenish brown on top.

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