Photo: Paul Brissman
I love this spiced cornbread on the side of my dinner. Serve with Parsley Root Soup or Black Eyed Peas. I love to toast a slice of leftover cornbread for breakfast. Topped with a pat of butter and a spoonful of jam, it’s a great way to start the day.
Photo: Accidental Hedonist
With one of my favorite holidays coming up next week, I will be posting one thanksgiving recipe every day until the big day. Today I’m thinking about what I baked good I will serve on the side of the meal. For easy shopping, if you’re planning on making my Corn Mashed Potatoes Recipe for your Thanksgiving, pick up an extra four ears of corn for my spiced cornbread. Baking the loaves in a water bath gives them a creamy texture, with a perfect crust. It makes two loaves, which will be enough for all your hungry guests.
Come hang with Marcus Samuelsson and Chef Sang Yoon on June 19th at 8pm ET on Google+. Marcus and Chef Yoon will teach us how to make the “Yes, Chef“ inspired Berbere spiced Leg of Lamb with mint yogurt and pickled cucumbers.
Want a chance to join us LIVE on air? My favorite spice to cook with is berbere, tell me yours in the comments here and use the hashtag #YesChef for a chance to join us.
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More
