What is black bean soup without cornbread to accompany? Just not complete, I’d say.
I found this amazingly moist cornbread recipe over at About.com (yes, I do make and enjoy other people’s recipes ;<) LOL) and it is a keeper.
The cornbread is delish but don’t make more than what you plan to eat on any given day. It doesn’t freeze well and dries out quickly. I’m going to make a batch later today as I’ve got this soup on the menu for tonight’s supper. I may give it a try as muffins this time.
A few personal preferences/tweaks: I usually make it in a 7″ x 11″ baking pan, instead of the 9″ square as the recipe suggests. I also adjusted the oven temp. down to 375F. It was browning too fast at the higher suggested temp. Could be the oven here though, they all vary a bit. I also used only 2 large eggs and decreased the baking powder to 2 teaspoons, salt to 1/2 teaspoon.
And if you haven’t tried the Turtle/Black Bean soup yet, it makes for a perfect culinary duet!