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.