I tried a new recipe from the Artisan Bread in Five Minutes A Day book for Portugese corn bread. It was good, not as cornmeal-y as I would have liked, tasted just a bit different than regular white crusty bread. The crust was really really good though so I definitely will make it again.
We ate it with a soup of squash, carrots, the very last of the garden green beans, potatoes, and black eyed peas. And later that evening we roasted and ate the squash seeds.
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