Trim Healthy Mama Southwestern Pan Bread Review

My mother-in-love taught me to make cornbread, and I must admit, her cornbread is the best ever.  There has been some talk at our home recently about cornbread.  The Salesman does not like sweet cornbread. At All.  He has always bragged on my cornbread making abilities.  And both daughters can make a good pan of cornbread. In fact, Victoria Leigh can outdo me when it comes to cornbread skills.   When I made this recipe, I was thinking cornbread and not pan bread like the title states.  So, when it came out of the oven, and looked good, I was pleased.  However, it was not at all what I had in mind when I tasted the pan bread.  In my mind, I had the bar set at my mother-in-loves cornbread.  So, just to make it clear:

This is not corn bread.  

This does not taste like corn bread.

And:

I did not like it at all.

However, I kept my opinion to myself, because I am cooking for The Salesman, as well.  And healthier options are needed.  And, he has eaten all of it.  He likes it slightly crispy and hot from the toaster oven!  

I made this energizing bread to serve with the Chana dal soup, which was also an E meal.  The Southwestern Pan Bread was quick and very easy to make. There were no special ingredients.   

Here are all the details:

Cookbook:  Trim Healthy Mama

Recipe:  Southwestern Pan Bread

Chapter:  Breads and Pizza Crusts

Serving Size: Multiple Serve – 3 E servings – 1/3 of the batch for each serving

Fuel: E

Here it is, fresh from the oven or, Pan Bread, still in the pan:

According to the book, eight of these little pieces would be one serving!  That seems huge to me; but, I could only eat these two.  They looked good; but, I just did not like the texture or the taste.