I love cornbread. I’ve stated this before and it’s fairly apparent in that I’ve used cornbread in salads and in pancake/waffle form. Cornmeal is always in my pantry and during chili making months, there’s usually a piece with a slab of butter near by. This recipe is a bit of a mash-up with summer flavors. Cornbread is wonderful with fresh sweet corn and I can never get enough tomatoes during the month of July.
This sweet corn bread also features another pantry staple of mine: za’atar. I use this blend quite a bit and it is also amazing with the summer flavors. I’m so obsessed that this is just one of three recipes I’ll be sharing in the next month that uses za’atar. But really, I’m just trying to convince you to keep a small stash of sumac on hand. Read more and see the recipe.