A few weeks ago, I was looking through my pantry and my fridge the other day, and I realized that I have four (yes, four!) bags of corn meal. We don't even eat much corn! So I decided I had to make my next blog recipe involve corn meal. Corn bread can be kind of boring, so I decided to spice it up a bit (well, maybe not in the literal sense . . .) by topping a slice of cornbread cake with bruschetta, which is a universally awesome addition to most boring starches. Luckily for me, a family friend had just dropped by with a box of her homegrown tomatoes and peppers, and the rest was history. That's the boring but true story of the birth of this recipe. ;-D
In other news, school just started back for me last week. I spent all summer pretty sure that school would not start again, but it seems like it has. Well, that's fine with me because it's kind of nice to get back into a familiar routine. I only have two more years of high school left, and then I head off to college, where I am open to study what I want and hopefully get more opportunities to learn about people and this world we share. I can't wait!
(makes 8 slices)
(to top the corn cake slices)