As an after school snack in grade school, my grandmother used to bring over corn muffin tops for her and I to snack on. She loves them! We would toast and smear with butter. So so delicious, even right from the local grocers bakery. So while I believe that we should treat ourselves to something different and calorie filled every so often, it was in my best interest to make fried chicken and test out a new cornbread recipe this weekend. Cornbread could either be really tasty or quite dry and boring, and I have had it both ways.

So here is my proposition. Savory cornbread is best for a dinner of greasy, buttery, tender and juicy fried chicken. You can sop up the leftover juices on your plate with cornbread! In my opinion cornbread is at its best the day of too. After a day it gets super cold and firm unless you toast it, but then you run risk of drying it out. I do believe that day old cornbread is the perfect model for some simple syrup action! Turn a savory carb into a sweeter treat.

A fried chicken side turns itself into an after dinner tea cake.

It’s citrus season baby! And I love my citrus. So. I have turned my day old cornbread into a sweet blood orange soaked cake. And! I glazed it with a mixture of powdered sugar and Harney and Sons Blood Orange tea. I garnished it with a beautiful spiral of orange peel that I coated in sugar and fried in olive oil!

I always look forward to my next meal- gratefully so- and I think this is a nice treat to pack for lunch during the work day. A sweet pick me up, and hopefully it doesn’t knock you out ;)