This is more a savory cornbread than some of the sweet ones I've seen, which is more my style anyway. In fact, Elly from Elly Says Opa calls it "the best cornbread." Having really only made one cornbread before (it had rosemary in it and was pretty sweet), I can't really say if this is truly "the best" or not, but I can tell you it's pretty good. It's a little cheesy, with some bites of corn kernels, and a great soft, moist texture (I can't stand when cornbread is dry and crumbly). Lately, both Daisy and Mark have been obsessed with cornbread (Mark eats it for breakfast, and Daisy refuses to take her cough medicine in anything other than cornbread), so having a good recipe in my repertoire is a must!
from Elly Says Opa
1 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon table salt
1/4 teaspoon baking soda
1/4 cup packed light brown sugar
3/4 cup frozen corn kernels, thawed
1 cup buttermilk
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
1/2 cup shredded cheddar
1 jalapeno, seeds and ribs removed–or to your spice preference–and minced
1) Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.