When Hubby and I aren’t quite feeling up to snuff, we opt for our comfort foods, some of which include soups. Our meal last night included 8 or 12 or who knows how many bean soup. The variety of beans come from a bin at Bloomingfoods in Bloomington, Indiana. I’m sure there was a name on the bin, but I’ve slept a couple times since that road trip. Anyway, we love this selection because it not only includes the normal suspects, but lentils and even barley. Yum! To go with the soup, I baked one of our new favorites – Almond-Cranberry Corn Bread. This is a Cooking Light recipe. We follow this recipe except for substituting walnut oil for the canola. I also didn’t toast the almonds. I just ground them up and threw them in! Easy, fast, and oh, so good!
This cornbread isn’t like any my mom would fix. However, I’m sure she’d love it.