It seems to me that each region in the south specializes in a particular type of cornbread.  To some, the perfect cornbread is on the sweet side and crumbly in texture, but to me, the perfect cornbread is tender, moist, fluffy and savory.  I was excited to try this recipe, courtesy of Greenwood Plantation in the charming town of St. Francisville, Louisiana that I pulled from a recent issue of Louisiana Cookin’ magazine.  It combines a box of classic Jiffy Corn Muffin mix, self-rising flour, and self-rising cornmeal mix with milk, butter, eggs and baking powder.

This is perhaps the perfect cornbread muffin for those who search for the same qualities that I do.  To add even more punch to the muffins, this recipe also suggests a cheddar and chive butter to serve alongside each muffin.  I decided to put a spin on that idea and go ahead and add the shredded cheddar and minced chives right into the cornbread batter.  The results were marvelous—a flavorful and tender cornbread muffin that works perfectly alongside barbeque, gumbo, or that next unforgettable plate of red beans and rice.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: cheddar cheese, chives, cornbread, cornbread muffins, fresh chives, Louisiana, St. Francisville