For the first February recipe for Tuesdays with Dorie, I made the Whip-It-Up-Quick Cornbread. It’s one of those recipes that is never the same twice because of the variety of additions. This time I added chopped scallion and parsley, and used a blend of cheeses on the top. The hint of heat from the cayenne is delicious. It also freezes and reheats well, so you can always have some on hand.