While last week’s Photo Friday post featured a recipe failure, this week’s features a recipe success: cheddar-thyme cornbread. Lately, I’ve seen lots of pictures of cornbread with cheddar in it. In fact, I think an issue of Everyday Food I was recently perusing had such a recipe. But I didn’t like the recipe for some reason. Then, I went off searching for other recipes.
One of the places I cruised was The Smitten Kitchen. Smitten Kitchen is my guilty pleasure. I pop into her blog when I want to ooh and aah and drool over food photography. Really, hers is some of the best (in my opinion). Then, I ooh and aah and giggle at the pictures she posts of her son (geez, that’s a photogenic baby). And her recipes are just amazing. Amazing because many are so complicated there is no way I’ll ever try them. I read her blog because I think her food adventures in cooking are just the ultimate. Anyhow, my perusing ran me across her bleu cheese scallion drop biscuits. And to emulate the great Deb, I’ll just say that her bleu cheese turned into my cheddar, her scallion into my thyme, and her drop biscuits into my cornbread. Don’t ask me why it worked out that way. It just did.
And then after all that measuring, and mixing, and baking, two slices were buttered and tosted for breakfast the next morning with a spinach and egg omelet (of sorts). I ate. I sighed. I was soooo content.