Cornbread with Cinnamon Whip
Page 777 of my Joy of Cooking is really thrashed. That’s where you’ll find the cornbread recipe. I like the “Northern” version, but haven’t committed measures to memory. And so there’s a healthy powdering of flour and cornmeal on that particularly mangled page. Recently we’ve been serving our cornbread with a cinnamon whip:
The whip is 2 parts softened cream cheese to 1 parts softened butter, beat with cinnamon and kosher salt. Maybe a drizzle of maple syrup too if that grabbed you.
p.s – If you manage not to eat the whole cornbread for dinner: the next day cut a slice in two, butter it up and brown it in a hot pan. A strong double espresso aside. The. Best. Breakfast.
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