Smokey Cornbread with Comino Butter
1 tsp comino seed
1tsp+ Anejo tequila
1/2 cup softened [real] butter
squirt of fresh lime juice
Cook several slices of bacon in a skillet until crispy and remove it. Make cornbread, using the bacon drippings instead of normally called for butter, and bake it. I know — that’s gross. Do it anyway, because it tastes soooooo good. (Note: make sure that the bacon drippings equal the amount of melted butter called for in your cornbread recipe.)
In a small dry skillet, toast the comino seeds until they are fragrant, and then grind them with a mortar and pestle. Mix them into the butter with tequila and lime juice.
Obviously, serve the butter with the cornbread! If there is extra tequila, it goes over ice — it will warm you up about as nicely as the cornbread will!