I wish I could say that yesterday was uncommonly cold…but I guess it really was that last week was uncommonly warm. It was a cloudy, dreary day most of the morning, and I was SO GLAD that I had planned ahead for Monday night’s supper.
Sunday night I checked the weather and saw how cold it was supposed to be. With temps hovering around 40, I knew that I would want something comfy and cozy for supper tonight.
And fast! Tasty Bite Madras Lentils with Bob’s Red Mill GF cornbread!
On Sunday afternoon, I premade the Bob’s GF cornbread according to the package, using my Lodge skillet!
It was an awesome wedding/housewarming gift from an awesome family! 
I knew that it would be so much easier to make it on an afternoon when I had time, rather than try to make it Monday night ~6:30! To reheat, I just heated the oven to 350 degrees and popped the cornbread in for a few minutes.
Good cornbread! Served with the BEST Madras Lentils.
Hands down. These lentils are ten times better than any chili I could ever make. (And they’re WAY healthier. For sure.) Tasty Bite – I love you.
Topped with 0% fat Greek Yogurt and a smidge of shredded cheese
I highly recommend skipping the spoon…and grabbing a fork:
‘Cause baby, this is serious business!
4 comments:
You can't beat cast iron for cornbread. I'm still using the skillet my grandmother gave me as a wedding present 28 years ago.
that. looks. delicious. I want some of what your having. :)
Mmmmm.... cornbread!
I've looked at those cornbread pans several times, and inevitably end up putting them back on the shelf. Next time I see one I just might have to go for it. And I absolutely agree that you can't beat cast iron for cornbread. That's how I learned to make it at my grandma's house years ago (though it wasn't the GF variety then).
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