This is a quick and easy recipe from first section of the book. It’s a pretty ho-hum cornbread but there’s this delightful addition of corn kernels that have been sauteed in – wait for it… wait for it – butter. And a lot of butter at that.
I immediately decided that all cornbread I make henceforth will include the addition of sauteed corn, sweet peppers, and/or sliced jalapenos. Doesn’t that sound good?
Not much else to say. If I use this recipe in the future, I’ll add some sour cream because it was a little on the dry side.