Cornbread with whole corn

The Saint Bede community likes cornbread for breakfast, and in the fall and winter I bake a lot of it.  My preference is for sweet cornbread, with sweet milk and a little extra sugar, but Abbot Philip has always loved cornbread with whole corn mixed it.  I'm not a fan, but when we have corn leftover at supper as we did tonight, I'll mix up a batch.  The new crop of honey has been brought in, too.  Warm cornbread, butter and honey . . . .mmmmm. . . . (insert Homer Simpson eating sound effects here).  


Cornbread takes no time at all to make: the recipe is HERE.

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