We’ve been working on a good cornbread recipe for a while now, and we finally settled on one! We’re not going to pretend it’s healthy, but it is definitely comforting and made with real (mostly organic) ingredients. It’s a terrific accompaniment to our pork chili, chile verde, or soups. And if we’re being honest, we’ve been enjoying it toasted for breakfast with a healthy slather of strawberry-rhubarb jam from The Alameda Fruit Co…

Serving info
One mini loaf per order, serves 1-2 people

To heat

• It’s best to thaw them in advance. Remove from packaging and place on a dish to thaw on your countertop. Depending on the weather, it could take 1-3 hours. To thaw overnight, please cover them so they don’t dry out.

• To heat from frozen, preheat oven or toaster oven to 350 degrees F. Wrap loaf in foil and place in oven for 10-15 minutes, until warmed through.

• Pro tip: if you have time after thawing, toast in an oven or toaster oven at 400 degrees for 1-2 minutes, to slightly crisp up the outside and warm it through. It’s worth the extra step!

Ingredients
Buttermilk, Organic corn flour, organic all purpose flour,organic butter, organic eggs, organic honey, baking powder, salt, baking soda