Hubby is always laughing at me because...well, we live in NJ. We are both originally from NYC and I act like I'm from Mississippi (not that I've ever been there, but its a guess). I love when hubs buys flannel, even though its not 1994 and Kurt Cobain is long gone. I love BBQ and cornbread and fried chicken.. Oh and we went to Memphis once and had FRIED PICKLES OH MY GOODNESS.
I love the Pioneer woman, I want to homeschool our kids AND I even like some country music. So I'm thinking I was born in the wrong state. I also think I was born in the wrong decade too, because. I love being a housewife, and there is nothing better then hubby going Mmm Mmm Mmm after hes eaten something I made.
This cornbread, is to die for...Its got heat, its got buttery crumbles and a deliciously crunchy edge that just melts in your mouth. SO GOOD!
This is a little tedious because you are not allowed to use your mixer... I know I know. stinks, sorry. But you will appreciate the hard work and upper arm exercise once you've tasted it...I promise.
Preheat oven to 350
In a large bowl goes 1 stick of butter, room temperature. I usually stick it in the microwave for 20 seconds and its good to go. Who remembers to take the butter out? not me.
1/2 cup of sugar and beat with a whisk until fully incorporated.
Add in 1 egg 1/2 cup flour and 1/2 cup cornmeal. 1 tablespoon baking powder and about 2 teaspoons of salt.
mix mix mix until your arms hurt and all the ingredients are like a sticky paste. Slowly stir in(or have your toddler do it) 3/4 cup of milk.
Whisk until its nice and creamy and incorporated. I used jalapeno cheddar slices from the deli. Delicious, but feel free to chop up fresh jalapenos and use regular cheddar cheese.
I crumbled 5 slices of jalapeno cheddar and mixed into the batter. In a well greased pan (I used a 8x8 brownie pan) pour your batter and good for 30-35 minutes.
I cooked mine for 32 minutes and it was PERFECT. moist, golden and oh so fabulous. But all ovens are different.