I love cornbread. I have a recipe that uses canned corn, the Jiffy box, jalapenos, and sour cream - it’s the only recipe I’ve tried that comes out really moist, not at all dry. But it’s only really good right out of the oven. I haven’t yet found a recipe for cornbread that doesn’t get very dry by the second meal. I’m thinking of trying to ‘steam’ the leftovers a little; something I’ve often done with day-old French or Italian bread: put a cookie cooling rack on top of a pot of hot water, and steam the bread a few minutes.
Sounds like we’re using the same recipe. Sour cream, some sliced jalapeños and creamed corn. peppers are sliced and applied just prior to the oven.
Nice crowning touch...