Well, hello! It has been a long time since I have posted anything, and I am excited to be back! All of us who have been doing this for awhile know how much time food blogging takes, and know that sometimes you just need a hiatus! I have been catching up on all sorts of things – good books, yoga, Masterclasses, and just cooking for the sake of cooking. It has been refreshing.
I have been re-assessing this blog for the past few months and am realizing that it works as a wonderful personal recipe box. I love that I can find the recipe for a favourite dish at the stroke of a key! Thus, today’s recipe for something as simple as cornbread! I made it with my sister-in-law this Christmas during our visit to Nashville, and have been thinking ever since that it must make it to the blog, because I will be making this again and again. It is a wonderfully complex version of cornbread, but it goes ever so well with chili or soup or stew. Honestly it is even perfect with a cup of coffee! I love butter on my cornbread, but I would also gobble it up with blueberry jam or maple syrup! You can make this recipe in muffin tins as I have here, or in a traditional loaf pan, adjusting the bake time accordingly.
It has been awhile since I have hung out at Fiesta Friday, so I am looking forward to doing so this week! I will be brining over some of my cornbread, hoping they will all enjoy it. This week our co-hosts are Abbey @ Three Cats and a Girl and Antonia @ Zoale.com.
Jalapeno Cheese Cornbread
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
½ teaspoon sea salt
¼ teaspoon dried red pepper flakes
½ teaspoon ground cumin
2/3 cup sour cream
2/3 cup buttermilk
2 tablespoons melted butter
1 large egg
¾ cup corn kernels
1 small can green chilies, or 1 jalapeño pepper, seeded and finely diced
1/3 cup sliced green onions
1 ¾ cup grated sharp cheddar cheese
Preheat the oven to 375°F.
Grease a 12 muffin tin, or line with muffin cups.
In a large bowl, place the flour, cornmeal, baking powder, red pepper flakes, salt and cumin. Mix well.
In a small bowl, place the sour cream, buttermilk, butter, and egg. Whisk together.
Place the rest of the ingredients in another small bowl.
Mix the wet ingredients into the dry ingredients, just until combined.
Add the last ingredients and fold until just combined.
Bake for 25 minutes or until an inserted tooth-pick comes out clean.