I love corn muffins for breakfast…toasted, buttered, and sprinkled with cinnamon and sugar…
But I really love corn bread…hot from the oven, studded with jalapenos, and infused with sharp Vermont cheddar. Preferably next to a bowl of soup.
I wanted something spicy in honor of my upcoming trip to Mexico for Food Blogger Camp. I’ve been so distracted by the holidays I had almost forgotten about it, but now it’s right in front of me. I leave at the crack of dawn on Wednesday and come back Sunday evening. YES PLEASE. I can’t wait!
This Cheddar Jalapeno Cornbread was a terrific accompaniment to my favorite soup, Black Bean and Portobello Mushroom. John and I enjoyed sliced, buttered squares before a heated game of Scrabble last night. Using the word “heated” is a joke. John actually fell asleep at one point. I had to nudge him and say “Hey…it’s your turn, pal”.
Thankfully, I won…not like that dark day at the beach last summer when I lost.
FYI, I am very competitive at Scrabble, but generous with my soup and cornbread.
I hope 2011 is off to a great start for everyone!
All I can think about is that it’s the year I turn 30. THIRTY.
Oh Lord, I need to take a knee.
I am not upset about getting older. It’s well known that I am pretty much a senior on the inside, so I am not going to mourn the passage of anything youth-oriented, like shorty shorts or whatever is going to replace Facebook. I say bring on the maple walnut ice cream, Wheel of Fortune, bingo, and Dorothy Zbornak wardrobe.
It’s the other stuff. Wishing I felt a little more confident and settled in my own skin…my own surroundings. Sometimes it seems to get harder instead of easier (which is just rude – what happened to older and wiser?).
Does anyone else feel this way?
I’m working on it. I know I will get there.
Instead of a resolution, my theme for 2011 is going to be all about finding and doing the things that make me joyful…and trying not to worry so much. Ben Franklin might have been a dirty old man, but he was dead on when he said “Do not anticipate trouble, or worry about what may never happen. Keep in the sunlight.”
And there is plenty of sunlight in Mexico.
Also…(happy sigh) Mexican food. I promise to keep track of all of it. Stay tuned – perhaps on Twitter in addition to here, if you are so inclined. I am still really bad at Twitter but one of these days I’ll get the hang of it. Maybe during my 5 hour layover in Fort Lauderdale on my way back.
I’d love to hear anyone’s tips on long layovers. Do you try and sleep in the bad chairs? Eat? Get a little tipsy? Duty free shop? Help!
Jalapeno Cheddar Cornbread
Adapted from Barefoot Contessa at Home
Ingredients
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tbsp baking powder
2 tsp kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
2 cups extra-sharp Cheddar, grated
1/3 cup diced onion
2 tablespoons minced jalapeno peppers
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside.
- In a medium bowl, combine the milk, eggs, and melted butter. Gently stir the wet ingredients into the dry ingredients until just combined.
- Add the grated Cheddar, onions, and jalapenos. Allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees and grease a 9×13 pan.
- After the 20 minutes, pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool and cut into large squares. Serve warm for best taste.
