I'm a southern girl: I grew up eating my granny's cornbread. And my auntie's cornbread. And my mom's cornbread. But, I don't remember there ever being a discussion about how it's made. It wasn't until I started cooking that I realized that people have strong opinions about their cornbread: Sugar or no sugar? Flour or no flour? Cornmeal mix or just cornmeal? Mix-ins or just plain?
I’m here to say there are no right or wrong answers; it all comes down to if you like a more cake-like cornbread, or a more grainy cornbread. A smoother cornbread batter—made with a finer-grain cornmeal, white flour, and sugar (in addition to all the usual suspects)—makes for one that’s more cake than bread. Coarse-grain cornmeal, on the other hand, and the addition of little—or no—sugar will yield a heartier, crumblier crumb that’s perfect for savory spreads or mix-ins (like this one here).
In this cheesy, spicy spin on my classic base recipe, chopped, fresh jalapeños, cubes of full-fat cream cheese, and freshly shorn corn kernels stud a grainy, hardy crumb that’s rounded out by slightly salty, tangy buttermilk. Leave the seeds in the jalapeños for some extra spice, if you like. Packed in an airtight container and left on the counter, cornbread will keep for about 2 days. For longer storage, stick in the fridge, or wrap tightly and freeze. I have some packed away in my freezer—ready to be transformed into an incredible cornbread dressing, or broken off and served alongside a hearty bowl of chili. —Renae E. Wilson
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