Cornbread with fried green tomatoes and bacon
Bread
American cuisine
One of our volunteer sack lunch makers has a sister who has just entered hospice care after a long battle - and I do mean battle - with cancer. Our friend has been working very hard to feed everyone who’s come for last visits, and still shows up three mornings a week with her husband to prepare sandwiches for sack lunches which are distributed to homeless people. So my office mate decided to spend some time this weekend preparing some meals for them and their family. My small contribution is a pot of potato soup and this cornbread, into which I tried to pack as many warming flavors as possible. Both can tolerate reheating, and hopefully both with provide some measure of comfort. It’s certainly been therapeutic for me. <br /> <br />A note on the tomatoes. The other evening as I strolled through the produce section of my nearest store looking for inspiration for a batch of cornbread, I spied an entire bin of more green than -ish roma tomatoes. And here we all are. If you can’t find green tomatoes, substitute tomatillos, and probably double the quantity. <br />
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