I made some cornbread the other night to accompany some bbq (pretty good) and slaw (excellent) we picked up at the store in Hurdle Mills on the way back from Roxboro. Great store. Always worth stopping in.
It wasn't the best cornbread ever, for whatever reason, but likely cuz it was a little low on salt. Yesterday evening I crumbled some up and threw it into the mediocre chicken chili Mary had gotten from Trader Joe's. Both of them improved. It got me thinking about how to incorporate old cornbread into stuff, like for instance scrambled eggs. It seems like a very natural combo -- especially since Mexicans have been making Chilaquiles for a long time with much success. The internet confirmed I wasn't the first to think of it.
So this morning I tried it, throwing in a little cheddar as an insurance policy then squirting a little salsa verde on there for spice. I approve this message. It also has me thinking more expansively about how to do things like make a spoonbread loaded with some veggies, cheese and perhaps even bacon as a dinner main course. I suspect that the internet will have gotten there first.
As a bonus, I was thinking about how the cornbread in chili was a lot like cowboy food and it took me back to this great scene from the 2009 documentary Sweetgrass, one of the more singular movies ever.
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