It’s true that a more-savory-than-our-usual-recipe cornbread was possibly not the best choice for breakfast on Saturday, but since we’d had sweeter muffins for dinner the night before, I opted to try this Creamed Corn Cornbread anyway.
We were underwhelmed.
To be fair, my picky middle mentioned several times that something smelled “really good,” and she claimed to like it initially. My oldest, however, is the one who usually likes new recipes, and she was unimpressed from the first bite. (My son, to be fair, did eat most of it without prodding. One can’t really expect a two-year-old to do that again with the same recipe, though.) And my middle stopped liking it about 2/3 of the way through. (I may have made a tactical error in pointing out that it had actual corn in it, but I don’t think that was all of her problem.) As for me, well, I probably need to accept that I don’t love the texture of actual corn in my cornbread. I love cornmeal, you understand–love the grittier feel it brings to bread–but the creamed corn…nah. Not for me. Add to that the fact that there was less sugar (I do like sweeter cornbread) and the cooking method browned it more than I prefer, and well–shoot. It’s probably not the recipe’s fault, but this is not the sort of cornbread that is going to work for our family.