Recipe: Cheesy jalapeño cornbread
This Monday is Memorial Day, the official day we commemorate soldiers who have given their lives for our country. It’s a national holiday and also signifies the kick-off of summer. All across America, and especially in the South, thousands of grills (and barbecue-goers) will get lit!Because meat is generally the main focus of the grill, the sides often get glossed over. But as we all know the sides are what make the Thanksgiving meal, I’m not going to give you yet another meat recipe today. Instead, I’m going to give you a recipe for some of the best darn cornbread ever.I’m not typically a fan of cornbread, but I do love my own cornbread. I like mine moist and rich, full of dimension and flavor, not like the brittle, crumbly kind we used to get on our lunch trays in elementary school. I came up with this recipe for season 3 of my cooking show, Four Senses, and everyone on cast and crew could not get enough of the sweet, spicy, savory stuff.Bring this to the potluck barbecue, and I guarantee people will be asking who made this cornbread? Or if you’re the one hosting the barbecue, send this recipe to a friend and tell them to make two: one for the party, and one as a host gift, all just for you.