Cornbread has always had a bit of an identity crisis in our house: Is it savory or is it sweet? Does it replace dinner rolls or dessert?
This very dilemma may be what I love most about cornbread: It can go either way.
Usually, we veer more sweet than savory, topping corn bread and muffins with a quick homemade maple or honey butter, a welcome break from the pot of chili I often serve at the cornbread’s side. Sometimes, though, I’ll dabble in savory territory, adding actual corn kernels or smoky chipotle powder or chopped roasted poblano peppers into the batter.