I’m a Texan. And us Texans take cornbread seriously. Just about as serious as we take our chili.
Even with being so serious, there’s still a million ways that us Texans make our favorite chili (beans vs no beans, tomatoes vs no tomatoes, etc) and there’s a million ways we like our cornbread (corn vs no corn, sweet vs savory, etc) so in the grand scheme of things, it really just comes down to personal taste.
And this Texan doesn’t like ‘corny’ cornbread.
Texture is very important to me and my tastebuds. Corn kernels are not welcome in my cornbread and I like it on the sweet side, thankyouverymuch.
But some cheddar and jalapeños works as well. Too bad I forgot this time around.
I guess I’ll have to make these again. With some chili 🙂
I halved the recipe, doubled the sugar and omitted the corn kernels. I decided not to use the nutmeg and used veggie oil instead of the corn oil due to accessibility. The half recipe yielded 6 adorable tasty cornbread muffins. Definite repeat.