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| Tender gluten-free yeasted cornbread baked in a skillet. |
The pairing of a tender, grainy bread (freshly baked, still warm) with a bowl of soul-fortifying soup or stew is a favorite combo for winter comfort around here. Steve and I are big fans. We slow-cook a lot of soup. And we bake a different cornbread every week. So today I'm posting such a pairing. Two recipes- a new yeasted cornbread I am crazy about, and a New Mexican Stew that will chase away the January back-to-reality blues and blahs and whatever else may ail you, Dear Reader.
When all else fails, a simple earthy meal of hot soup and rustic bread can soothe the crankiest of beasts. Especially when that beast happens to be my mood, infused with cabin fever.
