This moist corn bread is an all-time favorite. For a hearty meal, serve with Pinto Bean Soup or Butternut-Black Bean Soup. Toast the corn bread and serve with maple syrup for breakfast, or enjoy it as a snack. If there is any left over, it won't last long.
Sunday 11 January 2009
coconut@corn.bread.ca
3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery by Seppo Ed Farrey with Myochi Nancy O'Hara has a section on baked goods where one can find a recipe for Coconut Corn Bread. It is made mouth watering by this side bar description:
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment