Around here, this cornmeal would scream johnnycakes, served with maple syrup. There is no reason that you can’t make cornbread, or even better blueberry-corn bread. What a great flavor combination. I like fine cornmeal as part of my breading mixture for anything from the sea, but especially clams and squid. Toss with some hot peppers, serve with a johnnycake [without the syrup], some fresh tomatoes and maybe a green or cabbage salad and you have a New England summer feast.
I do have my great-grandfather’s johnnycake recipe floating around on an ancient piece of paper if you would like me to write it down for you.
