Recently, I posted about the joy of shelling beans and how great fresh-shelled ones taste in soups like the Purple Hull Peas and Ham recipe. The recipe specifically recommends serving the dish over cornbread. As it should be. But, I had not yet made the perfect cornbread recipe to post along with the dish. I fixed that.
I like my cornbread a little sweet, dense and moist with actual corn in it, not just corn meal. It's a great use for some of that corn I put up for winter meals. This recipe turned out just right.
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.