I read a lot of food blogs, and therefore I see a lot of recipes I would love to try see appear in front of me immediately. Sometimes it’s just eye candy, or I pin it to one of my Pinterest boards and maybe make it eventually. But sometimes I just can’t get a new recipe out of my head, and I clear a spot in my weekly meal plan and make it ASAP!
When I saw this cornbread from Macheesmo, I thought it sounded delicious, but a little complicated (it involves roasting ears of fresh corn and pureeing the kernels). But then I couldn’t stop thinking about it. So I made it happen.
And y’all…this is seriously good cornbread. I typically like my cornbread on the sweeter/Yankee-er side, so I’ve never made it with no sugar or honey or SOMEthing. I couldn’t believe how sweet and moist the pureed corn made this bread, without any sugar! Jay deemed it the best cornbread I’ve ever made (and I try a new recipe every time I make it). Don’t you kind of love/hate it when a recipe requires some extra work, but it’s totally worth it??
We were having veggie plates for dinner – baked sweet potatoes, the Pioneer Woman’s green beans, and mashed cauliflower. All good stuff, but I was much more excited about dinner with a side of cornbread! Plus, the corn roasts and the cornbread bakes at the same temperature as the sweet potatoes, and I got to use my food processor twice (thereby justifying its bulky presence in the dishwasher) and so it was all pretty much meant to be.
Oh: I skipped the chili powder and even though I used sharp cheddar cheese, we couldn’t taste the cheese much, so I’ll be experimenting with skipping it. We loved the cornbread with a drizzle of honey! Be sure to check out the cornbread recipe at Macheesmo!
Click here to see other “First Taste” posts, where I share the highs and lows of trying new recipes!
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