When a recipe involves cornmeal, things get personal. I read a comment string on a cornbread recipe yesterday where regional interests were lobbing verbal grenades about “real” this and that and the “right” way and the “wrong” way and, funnily, everyone had a different perspective on what the “real” and “right” way is. Cornmeal strikes at home cooking chords like nothing else. I always feel like I’m treading on hallowed ground and tinkering with emotions when I cook with corn or cornmeal.
Yet, I set about this recipe with little guidance and zero allegiance to tradition. I apologize from the outset.