I was jokingly asked this morning at work if I had brought some buttermilk biscuits in to share. Apparently, the Popeye’s Chicken lady has been talking about the food holiday in ads and I didn’t have any buttermilk biscuits. I really wish I had some buttermilk biscuits, man. That sounded so perfect this morning. Instead, I made Thyme Cornbread a couple of weeks ago and I’ve since eaten it all.
Now don’t get me wrong. I loved the Thyme Cornbread and would readily have it again, but I didn’t have it (or buttermilk biscuits) today and it made me kind of sad.
But, let’s talk about the day I made Thyme Cornbread because I really wish I were back there right now. This is the other recipe, besides Butterscotch Brownies [4], that I made when Janet and Scott Keeler from the Tampa Bay Times were over to interview me for the story [5] that I’m still so shocked exists. Who am I anyway, right?
The Thyme Cornbread wasn’t the most moist cornbread in the world, I’ll admit to that, but the flavor was great. Janet even made the comment that with each bite, you get more and more of the thyme coming through. I love when a dish manages to do that, reveal more and more of itself with every taste you take. Especially warm and with butter, this cornbread will make you a very happy camper. I paired the leftovers with this Prime Rib Chili [6].
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[4] Butterscotch Brownies: https://thefoodiepatootie.com/recipes/national-butterscotch-brownies-day/
[5] story: http://www.tampabay.com/things-to-do/food/cooking/tampa-food-blogger-celebrates-the-years-food-holidays/2178445
[6] Prime Rib Chili: https://thefoodiepatootie.com/recipes/national-prime-rib-day/
[7] Print Recipe: https://thefoodiepatootie.com/national-buttermilk-day/print/