Just in time for the weekend, I give you these maple cornmeal biscuits. Is it cornbread? Is it a biscuit? It’s both! You’ve got the crumbly texture and hint of sweetness you expect with cornbread, all packaged up in a little biscuit.
To put it simply, they’re delightful. And as wonderful on their own as they are slathered with butter and served alongside eggs over easy and a few pieces of bacon. I know from experience.
I seem to have fallen in love with cornmeal recently (see my post just last week on Orange Almond Biscotti) and I knew I must make these immediately when I stumbled upon the recipe in Dorie Greenspan’s baking cookbook. They didn’t disappoint, and in fact I enjoyed them so much think I might need to bake another batch tomorrow morning.