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 eggs
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


  1. 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.
  2. 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.
  3. 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.

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