The Cornbread I Baked Last Night
by: Eric.
“This cornbread steals the show!”
“Eric, this cornbread is amazing!”
“You’ve done it again.”
And the truth of the matter is is that I did do it again. True, some could argue that always bringing the same dish to a potluck type meal is safe. But the logic of that is pretty flimsy, much akin to asking a major league slugger to NOT hit a home-run because he just hit a home run the last seven times up to bat.
In fact, I do the major league slugger one better by IMPROVING on my home-run every time. In the same way the major league slugger could add flourish and style (i.e.: swinging the bat with one hand or farting on the moment of impact) I am constantly improving my corn bread.
For my latest opus I tried out a DIFFERENT and NEW recipe that used less sugar and more egg and milk. And this had nothing to do with ego, but practicality, as I had no white sugar in the house. It isn’t about me, it’s about the corn bread.
The end result was a slightly less sweet and crumblier corn bread but absolutely stellar. I loved it, and being that I am passionate about corn bread, having eaten tons of it and generally great taste in everything, I have to say that my love is a very strong endorsement.
And, if this sort of opinion is important you, everyone else loved it too. Obviously.
RATING:
1 000 000 000 000 000 000 000 OUT OF 1 000 000 000 000 000 000 000
