Pan di Granturco ideas

First, all thanks and praise to Antonius and Amata for making the acquisition of such delicious bread possible. It was very nice to meet you both this morning, sorry for running out, but Charles and I had a swim class to get to. So after eating half a loaf on its own, I am thinking of things to do with the rest of my cornbread bounty. My first idea was sausage and peppers, but then I'd just be eating the bread by itself, with pork fat and pepper liquid sopped from the pan. Not that there's anything wrong with that, I am just trying to think of a setting that will highlight the bread's wonderful corn flavor and dense crumb. Chili also crossed my mind as a meal worth dunking cornbread in, but I feel like I'm missing something. Does anyone have any preparations of pig that call out for a corny accompaniment?

Unbeknowneth:

I agree that there seems to be a natural affinity of corn for pork. Since yesterday I've been pondering what to eat with the Italian cornbread and I keep coming back to the pork, which is unfortunate for me at the moment as I go meatless for the 40 fast days of Lent. But one is always free to dream...

Here are a few suggestions about which I have sinned in my heart...ciculi o custatelle 'e puorco ch' e patane e pepperoni... These are Neapolitan dishes and, since the Masi's are fellow sons of Campania, that seems especially appropriate... crispy pork bits, 'ciculi', with potatoes and roasted peppers in vinegar... easier to make and slightly less hard on arteries are pork chops with the same accompaniments... add a fresh hot chile in the mix and it's even better, in my humble opinion...

Not Italian but something along similar lines that strikes me as a dish that would go really well with the cornbread is the German Schweinepfeffer... There are lots of variations on this general theme but it's basically a pork stew with lots of onion, sometimes garlic, some tomato, lots of pepper and paprika... spicy and porky... nam nam.

Some good ole Eastern Style Carolina 'cue' wouldn't be too bad either...

It was great to have the chance to meet you and your handsome son!

Buon appetito,
Antonius

Unbeknowneth,

Might not get an A for originality, but I just had a Masi cornbread sandwich with rare roast beef, sweet butter and a sprinkle Maldon sea salt.

Oh Yea!

Enjoy,
Gary

The Chowhounditas were pretty happy with three slices each, lightly toasted, Irish butter.

Vital Information wrote:The Chowhounditas were pretty happy with three slices each, lightly toasted, Irish butter.

They're right. Butter is the perfect complement.

A