Moist, cheesy, spicy corn bread with a slab of butter melting on top is
I have been testing corn bread recipes for several years searching for a combination that makes a corn bread
that we will love. We know if varies for each person, but our definition of great corn bread is one that is
moist, slightly sweet, and has good corn flavor. So far, we found only one restaurant that has corn bread
that we like, so we used theirs as the standard we were aiming for with ours.
We found it surprisingly hard to develop a recipe that we
thought was better than just average and we had many disappointments. While I was searching a variety of
recipes for inspiration, I found some that use evaporated milk. Hmmm…that sounded like it would solve the
whole too dry and crumbly problem as well as add some sweetness. It was worth a try. I added it to a recipe I
had been working on and voila, it is a success!
We used Pepper Jack cheese and canned diced green chile
peppers to add some zip. The cornbread came out moist, slightly spicy, and had great corn taste and texture
thanks to a can of creamed corn we added to the mixture.
We like things a little spicy, but if you do not, you can
substitute Cheddar, Colby Jack, or Monterey Jack cheese instead of Pepper Jack and leave the chile peppers
out of it. If you like it a little more spicy, add some diced jalapeño peppers to the