All these corn shucking pictures this week have me really thinking about the corn dishes I like to eat. I have narrowed it down to my two favorites. I love cornbread. Here is the best cornbread recipe if you would like to try it. Now, as much as I love cornbread, I love grits even more. Here is the secret to making grits. First, use real grits, not quick grits. Make them according to the instructions on the package, but as they are about done, add about two tablespoons of butter and a half cup of cheddar cheese. Throw in some cooked bacon, chopped up, and a Green Chili chopped up. Now let the grits finish cooking and make sure the good stuff is all stirred in. Now pour the hot grits into a casserole dish, and put in the refrigerator. They will sort of solidify when they get cold. Let them sit in the refrigerator about a day, and then get them out, cut them into pieces about three inch square. Then take the squared and put them in the oven under the broiler. Cook them until there is a golden brown crust on the top, and the inside is hot. Now eat. Man, those are good.