Cornbread is a classic Southern dish that is a welcome accompaniment to so many dishes. It’s often served alongside a bowl of chili, barbecued or roasted meats or fried chicken.
It’s also a nice side to a salad or soup. But it can stand on its own, as well. It can also be dressed up (such as this recipe) with enough flavor to make it a perfect appetizer.
I’ve provided the basic cornbread recipe, with the suggested additions. In this case, that includes lemon zest, sweet corn kernels, cheddar cheese, green onions and Poblano chile pepper (or jalapeño).
The lemon in the recipe gives the cornbread a fresh flavor but is also mixed with the half and half to make buttermilk. If you don’t want to use lemon you can substitute white vinegar, which will not flavor the bread. It’s important not to skip this step as the acid in the lemon juice or vinegar need to react with the baking powder and make sure that the bread is light and fluffy.
Also note that it is important not to over-stir the batter. Stirring will cause the glutens in the batter to react and cause the bread to become more crumbly. The batter should be stirred by hand (not an electric mixer). A few small lumps are fine – they will work out during the cooking process.
If you love this basic, super moist cornbread recipe, try a few variations. Try using the roasted poblano chile with pepper jack cheese. Bacon is a popular add in, as are chives, roasted red peppers, sun dried tomatoes, parmesan cheese, cracked black pepper, basil. So many options!