Wow it’s been awhile since I’ve posted on here… so while I am collecting ideas on my next postings, this one was easy enough to do. Since my last posting I got a new job at a company I love and did some traveling to Florida, UK and Germany (for the first time). Sadly I did’t pick up a German cookbook as I did in both Czech Republic and Poland. Next time. BBQ’s beckon some spice. So I thought I’ve done an amazing cornbread before, let’s see if I can do it again. With a few limitations. I didn’t want to use buttermilk, I didn’t have corn on the cob and frankly I didn’t want to go to the store and wanted a challenge to see, could I make it taste good with what I had around the freezer, cupboard and fridge? I keep most of my issues of Cook’s Illustrated and after digging through my recipes, I found what I was looking for. Instead of buttermilk, I used half/half and sourcream. Instead of corn on the cob I used frozen corn, but cooked it in olive oil, sea salt, pepper and lotsa cayenne pepper. Wow. And finally instead of eggs and a yolk, I used egg substitute. I did however use real butter. There is no substitute for the real thing! And finally, because I know my man likes some spice, I added in some chili jam that my friend Jane made from scratch. A definite yum and we also used it to top the cornbread. End result – perfection! In fact one guy at the BBQ did NOT have cornbread on his plate. I of course looked at him strangely, and said, you are kidding me, you don’t have any? He said, well I don’t like it, but for you, I’ll try it. Guess what? He went for seconds… True story. I took Cook’s illustrated recipe and of course jennized it. I mean why would I take Cook’s advice?