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That's the Way the Cornbread Crumbles

By January 7, 2008

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PhotoThis may be somewhat un-American, but I don't like crumbly cornbread. There, I said it. Most traditional American cornbread recipes tend to be dense, dry, and crumble into dust with the first bite. I know many people enjoy this traditional taste and texture, but I was searching for something different.

I just posted a buttermilk jalapeno cornbread recipe that's exactly what I was looking for. It's moist, tender, and while not completely crumb-free, it's close. The slightly sweet batter is perfect with the mildly spicy peppers. This is a great cornbread recipe, and was even better spread with a touch of honey and lime butter. If you're not into jalapeno, just leave them out and you'll still have a great plain cornbread.

Cornbread Photo © John Mitzewich

Comments

January 9, 2008 at 8:53 pm
(1) Char says:

I thought I was the only one who didn’t appreciate crumbly cornbread… I can’t wait to try it.

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