Corn bread is one of those classic additions for a lot of meals. I have always loved it with chill, but it lends its self to a lot of fare. Cornbread can be dry & boring but I like to let it steal the show with adding a few extra delicious things. I'm a big fan of Cheddar & Jalapeno but also like adding chives, garlic or caramelized onions. You can't really go wrong with additions, as cornmeal is a blank canvas to play with. Adding some fresh or frozen corn kernels is also a playful add on. A nice heirloom corn meal also makes this dish that much more interesting and flavorful.

Cheddar Chive Jalapeno Cornbread

6 tablespoons unsalted butter, melted, plus enough to grease the pan

1 cup cornmeal

3/4 cup all-purpose flour

1 tablespoon sugar or honey

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, lightly beaten

1 cups buttermilk

1/2 jalapeño, seeded, and diced

1/2 cup cheddar

2 tablespoons minced chives

1/4 cup corn kernels

Combine cornmeal, flour, sugar, baking powder & soda, salt. Beat eggs with the milk and butter and slowly add to mixture. Mix until combine (batter will still be lumpy). Add desired seasonings. Pour into greased pan and bake at 425 until golden brown, about 20 minutes.