That’s what I have to say about this recipe. It’s really good…like really really good. It’s one of those creations I have to pat myself on the back for putting together. I mean…not to brag or anything, but this is one of the best things I’ve tasted in a while (okay, I may be bragging a tad).
The other best thing I’ve tasted lately is Cafe Rio, which just opened it’s first store in the Seattle area. Mikey and I have been there 4 times since it opened last week. We may be a bit obsessive, and I think it’s getting out of hand. The only reason we haven’t been every single day is because it’s like a 20 minute drive. I wish I was joking.
For those that don’t know, Cafe Rio is like the best fast Mexican place, ever. They make their tortillas right in front of you, they have the most delicious sweet pork barbacoa, and their taco salads will change your life. Okay, I have to stop talking about it or I may convince myself I need it for dinner again, which is so not necessary.
Let’s talk about this super incredible cornbread, instead. It’s so perfect for Spring…I mean flowers and berries? It would be beyond pretty to serve during an outdoor brunch. Even though berries are now coming into season, I may have used frozen blackberries here because I had some at home and you know how it is. This would be so wonderful with fresh berries, though.
Also, I’m kind of obsessed with the whole lavender-blackberry flavor combo. There isn’t too much lavender, so nothing tastes perfume-y, it’s just fresh and delicious and a perfect compliment to the hearty corn meal.
I used a mixture of corn meal (well, actually I used corn grits, but either will work) and corn flour to create an extra tender cake that still has heft to it. The resulting cornbread has the best texture—soft and dense, but also crumbly and pillowy.
Oh, and you totally have to top this cornbread with a healthy drizzle of good honey. The floral notes in the honey will bring out the lavender even more. It’s totally divine, trust me.