Happy Friday! I have some exciting news to announce: I’ve been nominated for the Country Living Blue Ribbon Blogger Awards! I’m thrilled to have been nominated – whoever put my name in, thank you so much! I owe you a million cookies. The winners will be decided upon by the judges next week, but there is a second part of the awards where readers can vote for their favorite blogs! That’s where you all come in – I would be eternally grateful if you could go to the Country Living Blogger Awards website and vote for me under the cooking category! The winner will be featured in an issue of Country Living magazine and attend an awards ceremony here in New York City. I’ll be reminding you again to please help me win this award, so I hope you don’t get too sick of hearing about it! Again, you can vote for me here, and let me know if you do so that I can thank you!
Awards aside, let’s get down to business, which today means cornbread. Buttery, delicious cornbread. I wanted to do something a little different with the bounty of corn Kramer and I have been going through this summer, and seeing as how I had never made my own cornbread before, here we are! I wanted to dress it up a bit, so I added in some fresh summer corn, crispy bacon, and savory scallions. The combination is absolute perfection, and pairs beautifully with any meal of the day – serve it with eggs in the morning or with chili in the evening. The fresh corn really makes it pop, and adds not only a welcome crunch but also a bit of natural sweetness. This isn’t your typical cornbread, but then again, who wants typical? If you don’t have a cast iron skillet, that’s fine – any oven proof skillet will do, but you should really pick up a cast iron pan if for no other reason than it looks so pretty with some fluffy cornbread in it, don’t you think? I hope that everyone has a lovely Labor Day weekend and don’t forget to vote for me!