Cheddar Cornbread

Yesterday, I went skiing for the first time since I’ve moved up to Buffalo – about four years.  The night before, I could hardly sleep, I was so excited.  After the 40 minute drive out to the ski resort (yes, only 40 minutes, and I didn’t do that at all during my college years so far, why?!), I was welcomed to an almost empty mountain.  Being used to going to a pretty big resort back home that always has pretty long lines at lifts, the ride down the slope right onto the ski lift was just what I needed for my first day back at skiing.  Especially since I’m supposed to be taking it easy on my “healed” broken foot.

I couldn’t have asked for better conditions yesterday – sunny, with just a faint breeze.  I skied for about 4 hours, with a 10 minute little inhale-my-lunch break, before my foot told me I needed to call it quits, just as the sun started going down.  Considering how many runs I got in (about the same I would on a full day skiing at Seven Springs back home), the 4 hours seemed perfect for my first day back.  I tried out Buffalo Ski Club yesterday, and I plan on trying Kissing Bridge next, a resort that’s just down the road from BSC.  With how close they are, I have absolutely no excuse for not going skiing the past few years.. but at least I won’t make the same mistake again!

Getting home as it was starting to get colder made me want a nice big bowl of hot chili with a slab of cornbread slathered with raw honey.  This cornbread is probably my favorite of anything I’ve ever made.  When we ran out of chili, I ate up the leftover cornbread for breakfast with honey.  I’m still craving it.

This cornbread is subtly sweet, with just a hint of cheddar flavor.  Add more if you like it extra cheesy! I liked it best with honey, obviously, but it’d be good with butter, too.  Or plain.  You could easily make these into muffins (which will probably always remind me of the musical, Of Thee I Sing, thanks to my sister, Jenny), by lowering the baking time slightly.