Breakfast is served! We get our cornmeal from The Graue Mill, a restored grist mill with a real waterwheel (although I think the grinder is electric nowadays). It's great meal, with excellent corn taste-- and this recipe shows the cornmeal to real advantage. My usual cornbread recipe contains 1 cup each of flour and cornmeal, so is is more toward the "corn cake" end of things-- the FC recipe has less flour for better corn taste, and less sugar too. It was perfect with just a pat of butter.