Weather: 40 degrees, more lovely rain
What I’m listening to: NFL Football
Cornbread is great stick-to-your-ribs food in the fall and winter months. I especially like to serve it alongside anything with beans – chili, white bean chili, black beans, pinto beans, etc. It’s also commonly served with barbecue. This recipe brings something new to the cornbread table – texture. A little crunch of corn here, a little gooey cheese there, and top it off with a mild spicy kick and some great flavor.
What makes it really unique is the cubed cheddar. Often, a cheesy cornbread recipe will call for grated cheese, and as the bread bakes, the cheese just sort of disappears. When you cube the cheese, you get nice little pockets of melted cheddar. Now that’s what I’m talking about.