REMEMBER GRUYERE NOW

 I guess it had to happen eventually, there is actually something that doesn't show marked improvement from the addition of Gruyere. Not to belittle the Gruyere, a true prince among cheeses, but oddly enough it didn't seem to add muchness to the cornbread.

The cornbread in question was somewhat beset by spurious variations, but nothing tragic. The complications of this last batch weren't as severe as the Swiss-style batch, none the less the grated fresh corn bit me on the ankle again.

 The power of the bacon mmm. I still was tempted by the call of the bacon fat (uh,yum?) While it did seem to add something, the louder sizzle at the beginning was really more noticeable than any bacony goodness imparted to the cornbread this time. To be truthful, it seemed to muddy the impact of the cheeses and adobo.

  Once again the sweetness and bulk of the creamed corn seem like they would have been superior to the fresh grated corn. The other big surprise this time was how little impact the teaspoon of adobo sauce added to some of the mini-loaves had (this time with no chipotle slices.) All in all though this was another sauerkraut and cheese enhanced success, as they released well and there were no survivor pones from this batch.

    I still look forward to adding the last of the Gruyere shreds onto our next pizza, but the next Gruyere I get will probably be for the cheese straws (where it rules).