Does anyone else share my obsession with corn? I just love everything about it. I can still remember summer days walking up to the local farm-stand around the corner from my house with my mom, where we bought super fresh, juicy, sweet summer corn. It was the kind of corn that when you bit into it, juices would fly out and hit people smack on the forehead on the other side of the table. Those were the days. That farm-stand isn’t there anymore… some plumbing company took over the property. Lame, indeed.
I’m a sucker for cornbread. Whenever we are out to eat and I spot it on a menu, uncontrollable excitement takes over and I’ll order it. But almost always, it’s disappointing. Why is cornbread so often a dry, crumbly, stale-tasting mess? It’s almost like an afterthought at a lot of restaurants. Not anymore. It deserves better than that.
You will totally love this cornbread recipe, because it’s warm, moist, and has just a touch of sweetness from the honey and heat from the jalapeño.
I typically make cornbread as an accompaniment for two very important culinary occasions in our house: when I make Authentic Pulled Pork on a Gas Grill and for cornbread croutons to garnish Fire Roasted Chili with Beer Braised Short Ribs.