Re: South Beach Breakfast?
Just an update on this cornbread... I added Splenda and vanilla extract (to make it more of a breakfast bread) to this, and it was REALLY good. A little eggier and spongier than regular cornbread, but great. Definitely takes care of my bread cravings, and the almond flavor was really really nice. Made enough for breakfast during the week, and will make again.
Next is a recipe I have for low card almond cookies. Can't wait to try it.
-Karen
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