The night before I packed this lunch, I decided I was going to make cornbread from scratch. I love cornbread, and I'd never made it from scratch before. I bought my cornmeal and set to work finding recipes. Being a northerner, I never really realized that there are so many kinds of cornbread. We have the sweet kind (think Jiffy mix), and that's it. But in the South, they eat unsweetened cornbread, and in the Southwest, there are corn cakes, which are sweeter and often have vegetables in them (like corn kernels, hot peppers, etc). I finally found this recipe, and decided to lower its fat content and try it out. We both liked it a lot...it was sweet enough to be a treat, but not too sweet. I made four mini loaves and they were gone in just a few days.
Salad with organic redleaf lettuce, organic carrot, organic corn, and Roma tomato from our garden, banana, raw organic cashews, organic dark chocolate, dried organic cranberries, and homemade cornbread.