I love this cornbread so much...

Well, he'll tell you:

I looooove cornbread. I actually don't care much for chili but will often suggest it just to have cornbread alongside. I played with the Cook's Illustrated recipe a bit to spice it up and make it even cornier.

Cornbread

• 2 tbsp unslated butter, melted
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 2/3 cup buttermilk-if you don't have buttermilk, you can make a good substitute with the ratio of 1 cup whole milk to 1 tbsp vinegar
  
• 2/3 cup milk
• 1 jalapeño pepper, stemmed, seeded and minced
• 1/4 cup corn kernels, fresh or frozen

1. Pre-heat oven to 425˚. Grease 9 inch square baking pan with butter.
2. Mix together cornmeal, flour, baking powder, baking soda and salt. Make a well.
3. Crack eggs into the well and mix, then add buttermilk and milk and stir until just combined. Add melted butter along with pepper and corn and mix.
4. Pour batter into pan and bake until golden brown and lightly cracked, about 25 minutes.
5. Allow pan to cool 5-10 minutes on wire rack, and serve warm.

A veritable deluge of posts coming soon as I count down to back to school. Next: Ribs!