I have great memories of Sunday morning cornbread breakfasts with my family. It is hard to beat the simple deliciousness of fresh out-of-the-oven cornbread slathered with a generous pat of butter and drizzled with honey.
This recipe was a little different in that it included semolina flour in addition to the all-purpose flour and cornmeal. The texture was perfectly crispy on the outside edges, with a moist interior that retained so much texture and flavor, it was one of the best cornbreads that we have ever eaten! It would be very simple to adjust this recipe to make it more savory. If I was serving this with chili for dinner, I would add in fresh corn kernels, diced jalapeno, and, perhaps, even some shredded cheddar cheese. I would also eliminate or just reduce the sugar if I was serving it in this manner. Yum!