Wednesday, December 9, 2009

Vermont Maple Syrup, Feta, Prosciutto Cornbread??

I'm thinking of a Kentucky version of this dish, reportedly invented for an "All Maple Syrup" meal three friends cooked up in a Vermont cabin.


To bring this cornbread home to the lower midwest/upper south/western Appalachia, we'll try getting that flour out of there. To localize the flavors even more, we'll try sorghum instead of maple syrup, though I believe the maple syrup flavor would be fantastic with cornbread. We have homemade feta from fine local Jerseys, and, as the article suggests, the feta is plenty salty. We'll try local country ham or bacon instead of the prosciutto. And we'll see! And report back.

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