When is comes to cornbread, there are definitely different camps of people, who differ widely on the appropriate texture and taste. The level of sweetness is usually the largest point of contention at the heart of this epicurean civil war. Though, I am somehow loath to admit, I must confess that I, myself, enjoy a sweet cakey cornbread. There, I’ve said it. And what’s worse, I unapologetically use a doctored store bought Marie Callender’s corn bread mix. Feel free to delete me from your iPhone. I like to add a generous third of a cup or so of honey to the mix, which seems to really echo and round out the sweet corn flavor. (It is happiness, mixed with joy, with just a drop of sunshine.) In addition to the honey, I love the texture that adding about a half of a cup or so of fresh or frozen corn kernels lends to the final product (In fact, should you be so inclined, you could replace the liquid with canned creamed corn, too, to amp up the corn flavor) . Here too, in order to further guild the lily, I added diced jalapeños (though I often use green chilies) and a generous handful of colby-jack cheese (I would typically use sharp cheddar, but colby-jack is what I happened to have laying around). This is super quick to throw together and pop into the oven. The finished product is moist, sweet, spicy, and cheesy, and makes the perfect addition to any Memorial Day weekend barbecue. Enjoy!