This month, I was challenge by The Recipe Redux to make a lucky food. The idea that food can be lucky and that people specifically make lucky foods to start their new year was completely foreign to me, but I could definitely use some luck in my life. I’ve had an all around challenging year with my house, my health, and my kitties, so I’m hoping a little bit of lucky food can help turn it around for next year.
Because I didn’t know foods could be lucky, I had to do a little research. There are lots of Asian foods tied with luck, but that’s a little out of my comfort zone, and I really just want comfort this time of year. Apparently, round foods and golden foods are lucky, so I settled on cornbread baked in a pie dish. Adding bits of corn to the batter can also symbolize finding little gold nuggets, as well as be incredibly delicious.
I had some ulterior motives in choosing to make cornbread. A big piece of cornbread just begs for a huge bowl of chili. I make my chili with a crazy amount of veggies which is not only delicious but entirely necessary the week before I eat nothing but cookies and cheese and butter. I prefer a crumbly cornbread and Josh prefers cakier, so I went with something in the middle. This bread is mildly sweet, but you can increase or decrease sweetness to suit your tastes and your meal.
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