Hailing from Texas, my Mom made a lot of cornbread: Corn dodgers, corn cake, cornbread…we ate it with butter and molasses, dunked it in spicy stews, crumbled it over our chili. This version is one of my favorites. It bakes up nicely moist, with a crispy crust and lovely crumb. Be sure to use stone-ground cornmeal—white, or golden, for best texture and flavor. You can gild the lily by stirring a few spoons of diced green chilies or fresh corn kernels into the cornbread batter before baking if you like. But it’s just fine without, eaten piping hot, right out of the oven. Continue Reading…
