Can we turn the clock back a few months to the beginning of cherry season and pretend that I haven’t been hiding this perfectly good brunch recipe from you all summer?  Ok, thanks.  People, I know the calendar says September but, in a very grown-up fashion,  I’m refusing to acknowledge that this summer is rapidly coming to an end.  It’s over 90 degrees in New York.  The beaches are packed.  And, thanks to that whole “being a responsible adult” thing, I haven’t had a chance to wear my new swimsuit even once.  So, no, summer I hereby declare that you are not over yet and this bright, summery cornbread proves it.

This cherry cornbread is a perfect way to make use of those last remaining fresh cherries haunting the markets.  The mild sweetness of the cornbread pairs with the sweet, tangy cherries in a flavorful twist on a classic.  Perfect for a summer brunch, this cornbread is widly moist from the cherries and made with healthy whole wheat flour.  Consider your summer plans extended.

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