A local restaurant does a cornbread with corn kernels in it and it adds texture and moisture. I know some recipes call for cream corn, but that just seems wrong when local corn is fresh. Since I already had the smoker going, I put an ear of corn on the bottom rack of the smoker for 20-25 minutes. The smokiness of the corn should help tie the flavors of the meal together. I also added a finely chopped jalapeno to the batter for some added spiciness.
Brisket, cornbread, Texas Ranchero beans and grilled corn for dinner.