Am a bit behind in blogging here at The Table. It's been a busy month. Di was hosting a blogging event today entitled Cooking The Books. The assignment was to make anything we wanted out of one of our cookbooks and pass the love along. Since my latest cookbook acquisition was the newest Giada one for my birthday, I decided I would pick a recipe to make from it...and make it count 3 for 1 as I could use it for my Twitter chef avatar this month and for a Bread Alone post. What a deal. Here is the link to Di's blog about the blogging event, it will also link you to others who participated and made recipes they love from some of their books. Enjoy!
We are also having a bit of avatar fun over at Twitter, my baking/cooking pals and I, just to shake things up a bit and confuse everyone each month as to who is who and all. Nancy came up with the great idea of each of us picking a different chef for each month, all of us making anything we each selected to make from that chef's recipes, taking a photo of our efforts, and using that photo as our avatar for that month. It has been a great way to learn new chefs and cook something in their repertoire. May's avatar chef is Giada De Laurentiis, chosen by me...we love Giada's recipes and I have all of her cookbooks.
This recipe for Scallion and Mozzarella Cornbread can be found in Giada's newest book, Weeknights with Giada, on pages 198-199, or online here.
We make chili quite often here as everyone loves it. It's the only time we serve cornbread and we enjoy trying different recipes for it, so I am always bookmarking cornbread recipes to try. This is a very good one...the onions, olives, mozzarella, all make one very flavorful cornbread. It's also very pretty, not as important to the guys, but it entertains me a great deal.
The recipe goes together nicely and I wouldn't change one thing, although I am going to try them as mini muffins next time as I think that would be a lovely use of this recipe...they would be so cute and pretty, and we all know by now I am all about the cute and pretty in food, right? Admit it, so are you! The rest of the recipe is great just as written. Definitely a repeat.