This summer I am committed to perfecting my BBQ repertoire. I’m working on my dry rubs, experimenting with smokers, curing, and sausage making. But no matter how much time I put into the meat, it’s not enough. The people demand their sides. Coleslaw is the only thing I really need. But if I don’t provide some type of cornbread, all hell breaks loose.
I have been making this recipe for years. I swiped it from a woman I worked with in the 1980’s. I have no idea what happened to her, but her cornbread is still going strong. I like to make this recipe in a brownie pan (because it’s easier) but they can be easily made in a brownie pan for easy transport in a backpack or picnic basket. You might also like to omit the cheese, chili, and corn and serve them with honey and jam.
2 cup all-purpose flour
1 TB. baking powder
1 tsp. kosher salt
2 cups cornmeal
8 oz. (2 sticks) butter
1/4 cup honey
2 cups buttermilk
1 cup Monterey jack, grated
1/4 cup chopped green chilies, (or one small can, drained)
1 cup corn kernels, fresh, frozen, or canned and drained
- Preheat oven to 375˚F. Coat a 9×13-inch brownie pan with butter or pan spray. Sift together the flour, baking powder and salt. Stir in the cornmeal and set aside.
- Beat together butter and honey until creamy. Add eggs one at a time. Add the dry ingredients alternately with the buttermilk. Stir in cheese, chilies and corn.
- Transfer the batter to the prepared pan, then bake at 375˚F until risen and golden brown, about 20-30 minutes. A pick inserted into the middle should come out clean.
Cool for 15 minutes before removing. Store airtight at room temperature for 2 days, or freeze for up to 2 weeks.