|
 This
recipe comes from The Epicurean
Table which is run by Patricia
Conant Webb.
Now
living in Spain, Patricia describes her love of
good food and cooking as follows:
"My
culinary style is influenced by my travelling
lifestyle and epicurious approach to foods of
my host countries when I lived or travelled to
them. I lean most heavily toward the Mediterranean
cuisine, Belgian and in general European ways
with food.
My
deep appreciation for Near and Middle Eastern
foods stems from having spent much time and research
in such countries.
Over
30 years ago, and unbeknownst to me at the time,
I began my quest to quench my epicurious palate.
Curious about flavours, food, possibilities and
influenced by my travels, I Iistened to my palate,
experimented, and created my recipes. Out of a
collection of barely legible notes developed a
database which has grown into a book. This web
site was created to share with whomever passes
by, samplings of those recipes created at the
Villa".
Patricia
has kindly given permission for some of her recipes
to be reproduced on Hub-UK
but if you want to see more as well as read some
of her informative articles you will need to have
a look at the web site <click
here>
Corn
bread is an American tradition especially of the
southern and south-western regions. Most likely
the Indians and Mexicans introduced the first
simple corn breads to white settlers. Recipes
vary as do many staples of the kitchen. With the
following, I have used buttermilk and baking soda.
Corn Bread is a very quick and wonderful accompaniment
to vegetarian or salad dishes. Bread is done when
a toothpick inserted into the middle comes out
clean.
Ingredients
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