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I'm such a lover of cornbread, that I couldn't pass up this version. Another wonderful recipe from her book "Friday Night Dinners". Bonnie writes that "she received this recipe from executive chef Anthony Rose of Toronto's Drake Hotel". Very easy and flavourful. She also mentions that the follow may be added: diced olives, sun-dried tomatoes or fresh herbs. We enjoyed the plain version very much. Easily halved and baked in a 9 x 9 pan.
Units: US | Metric
Serving Size: 1 (168 g)
Servings Per Recipe: 8