Mini chile cheese cornbreads with sweet butter and ham
Bread
American cuisine
For weeks, I have been searching for a new moist cornbread recipe, to replace my own, and after choosing one, I fully intended to copy it as is, but. by the time it went into the oven, I had altered it so much- that it became my own creation. It is delightfully moist, especially with the sharp cheddar, corn and maple components. While the texture of the quality cornmeal really comes through, the bread is also a little more cakey than most because of the 50/50 ratio of cornmeal and AP flour (I try to use white whole wheat as my AP flour, but for some reason, it has a pastey effect in the cornbreads I have made.) The corn adds a little chew and sweetness; the jalapenos give a small kick, and enliven the yellow bread with fresh green flecks. When sandwiched with sweet butter and ham, the bread's sweetness is balanced by the savory smokiness of the ham.
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