My husband is a pretty open minded chap in many ways. But his southern roots run deep and they most certainly extend to his views on corn bread. He derisively refers to any corn bread with a hint of sweetness as “Yankee Corn Bread” and deems it “cake”, which, he asserts. has no business near chili, pulled pork, short ribs, scrambled eggs, or any other place a southerner would place his corn bread. Me, I like a little sweetness, but then again, I grew up in New Jersey.
Strict traditionalists would eschew any ingredients beyond the basic batter; Matt’s not that hidebound. He”ll add select savory items to his batter, as he did last Sunday…..
Matt’s Sunday Corn Bread
1 cup all purpose flour
1 cup corn meal
1 tsp baking powder
1/2 tsp salt
1 cup milk
1 Tbsp butter, softened
1 1/4 cups sharp cheddar cheese, grated
2-4 jalapeno peppers, chopped and seeded
Heat Oven to 375. Grease an 8 inch square pan. Combine all ingredients in medium bowl. Mix well, and pour into prepared pan. Bake 25 minutes until lightly browned.
We enjoyed this warm, cut in squares and served along side chili-braised short ribs for Sunday dinner. The leftovers were great toasted for breakfast Monday morning.