I doubt that Journey was referring to Cornbread in their 1980 hit.
Just look at that hair! I love it! LOL.
But back to cornbread. Cornbread is one of those dishes that you can easily customize to suit your own tastes. Personally Mike and I prefer it spicy and cheesy, but the kids aren’t big fans of heat. So while we were in Maine we created a version that they would find more appetizing.
This recipe is a blend between one that Greg over at Rufus’ Food and Spirits Guide created a few weeks back, and a the version that Mr. N and I made at his cooking class back in June. We started by mixing all the dry ingredients in one bowl – corn meal, flour, sea salt and baking powder. Then we mixed all the wet ingredients in another bowl – honey, eggs and buttermilk. Next we made a well in the dry ingredients, poured the wet ingredients into the well and combined.
This cornbread was a great side dish for all of our lobster recipes. It would also make a great accompaniment to many other summer dishes. We served it hot and with lots of butter – real butter (it was vacation after all).
Mike and I both enjoyed the cornbread. The cheese always adds a touch of creamy goodness to the course texture of the cornmeal. We each gave it 3 spoons. Mr. N likes anything with lots of butter so he too gave it 3 spoons. Miss A ate about half of her piece, but wasn’t really excited about it. It’s just not the same as her sourdough. So she gave it 2 spoons.
Mike and I still prefer the spicy version (with jalapenos), but this was a nice mild version of cornbread. I’m sure we’ll make some variation of this again. That said, the fun part about cornbread to me is that each time we can make it a little bit different.
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