It’s September, and son #2 is out of the house again living the high-life as a student in Santa Barbara where he’s studying to be an EMT. It’s a hard program, so let’s all pool our positive thoughts together and send them in his direction. Thanks guys! Anyway, he’s been up there about a month, but he’s coming home this Sunday and we’ve decided to have a little brunch in his honor…cause his mama misses him so much! My parents are coming over, because they too miss him a great deal, and his big brother, son #1 is coming, but he won’t admit how much he misses his younger brother. Ah, kids!
I’m preparing all his favorites; homemade waffles, fresh fruit and crispy bacon. He has requested that I bake this Chocolate Chip Cornbread which he likes toasted and topped with a big slab of butter. I’ve made cornbread a million different ways, but I particularly like this one for breakfast because it’s a little bit sweet and a little bit savory. If you can, it’s a treat to serve it right out of the oven.
Chocolate Chip Cornbread
From Bon Appetit
As with all batters, mix this one just until all ingredients are incorporated. Do not over mix.