When I was a small child, my grandparents lived in Graham, Texas. As that small child, I remember taking road trips for what felt like 2.5 years in the car to go see them. But once we got there, it was magical. Because, duh. It’s the grandparent's house.
My grandpa had the most amazing garden, always. Specifically, he planted “snapdragons” every year. If you don’t know what those are, they are the most majestic flower because they snap when you squeeze them just right. And if you’re a small child, that will really get you going.
Anyway, my grandmother kept a really cool “den” area where we always had our big, family meals. One specific meal I remember, we had cornbread. And for some reason, when I had this piece of cornbread, it made me cough. Cough, not choke. As a child, I was a weird, weird human. But for some reason, that moment has stuck with me for my whole life. And my family was known for delicious meals, but that moment scarred me for cornbread forever. From that point, cornbread was the food that forever betrayed me.
Anyway, 700 years later, I’ve discovered a way that I LOVE cornbread. See? People can change.
Also, I'm still slightly inclined to exaggeration. Kinda love it.
1 Stick Butter
1 Cup Milk
1 Large Egg
1 ¼ Cups Yellow Cornmeal
1 Cup All-Purpose Flour
½ Cup Granulated Sugar
½ Teaspoon Salt
1 Cup White Cheddar Cheese, shredded
1 Can Sweet Corn, drained and rinsed
2 Jalapeños, Seeded and diced
2 Tablespoons Honey, approximately
In a large mixing bowl or Kitchen-Aid, combine Flour, Sugar, Cornmeal and Salt until they’re thoroughly mixed. Melt ½ of the butter and mix in along with the egg and milk. When it is thoroughly combined, mix in the corn and shredded cheese.
This recipe is great for a cast-iron skillet. If you do not have a couple of BFF's or Grandparents who would gift you with a cast-iron skillet, use a regular cake pan or casserole dish. But, I’m going to continue as-if you are using a cast-iron skillet. Modify as necessary with your little bitty brain cells. You can do it.
Add diced jalapeño to the skillet with just a “smidge” of olive oil and cook over medium heat until they just begin to brown. Mix in the cornbread batter so that the jalepenos get incorporated all the way through, and bake at 400 for 20 minutes.
Melt the remaining butter and stir in honey. Drizzle all over the top of the cornbread so that you have an even coat, and continue baking for 5 more minutes.
This recipe goes GREAT with literally any soup or this chili.