Chive and Cheddar Laced Cornbread
thekitchenman Cornbread Corner;
Chive and Cheddar Corn Bread Muffins.
I fondly remember the first real good corn muffin I tasted back in Kitchener at the Purple Turtle Bistro. The chef used to serve them with the soup of the day. Added items like bacon, jalapenos, crispy fried capers were things that made his muffins so special. When I get a nice offering of a kitchen baked item served with a soup salad it shows that the cook care about the stuff they are serving. Use sharp cheddar and real chives or shallots for flavoring. Add different ingredients like chili flakes, herbs or a spice to make it pare with the meal. Here is a simple recipe to make a small batch.
I was in Louisiana on a quest to learn more about Blackened Skillet Cooking. I went to several New Orleans restaurants including K-Paul’s and well known The Commandors Palace. I loved Chef Paul’s cast iron collection in which he had a story about each of them.
Paul Prudhomme first gave me the version of real corn bread the way it should be made with pork belly bacon fat, unpasteurized buttermilk and duck eggs made in a well seasoned cast iron skillet. It sure was a tasty version. I began to make this 
recipe by the fire for shore lunch with fresh caught perch or pickerel. Great on a BBQ with a nice Jambalaya too.
My second recipe that I use came from chef Emeril Lagasse while visiting New Orleans. He made this wicked jalapeno laced version. They also injected old sharp cheddar to really be noticed. They made little mini loafs and served it with the the blackened Bam Bam Catfish and the soup du jour.
Here is that simple recipe that once you have tried, you will be back for more.
Add dried chili, coconut flakes or fresh herbs if you want it more personal.
Ingredients;
Tbs.unsalted butter, plus additional for topping
1 cup all-purpose flour blend
1 cup finely ground cornmeal
1 tablespoon superfine sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
2/3 cup buttermilk
2 large eggs plus 1 large egg white, lightly beaten
1 cup grated cheddar cheese
1/2 cup canned creamed corn
3 small green onions, thinly sliced
2 to 3 jalapeno chiles, seeded, deveined and finely chopped.
Preheat the oven to 400 degrees F.
In a 10-inch cast-iron skillet over medium-low heat, melt 1 tablespoon butter.
If using an 8-inch-square baking dish instead, simply grease the bottom of the dish with some of the butter and place the remainder in the bottom of the dish. Set the skillet or dish aside.
Sift the flour blend, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl.
In a small bowl, mix the buttermilk and eggs together well.
Fold the wet ingredients into the dry ingredients to thoroughly mix.
Fold in the cheese, creamed corn, green onions and chiles and stir until well combined.
Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Leave to cool in the pan or dish a few minutes before slicing and serving while warm.