So..Let’s talk cornbread…
Sweet with honey, Cheesy with well… cheese, Real “corn” cornbread, your mama’s cornbread..your grandma’s cornbread…
Everyone has their favorite cornbread recipe.. and everyone LOVES cornbread.. Why is that ? Is it because well.. It’s really not bread, it’s a cake.. or almost a cake.. Is it because it’s warm and crumbly.. why is it such a comfort food ?? and why oh why does it go so well with a pot of chili ? Well, I am going to let you ponder there for a bit.. and say one thing..
Let it go.. Just enjoy it! Sometimes, it’s not worth knowing “why”..It’s just living in the moment of relishing that “why”…Today is one of those days where I didn’t want to create a recipe but just stick to a classic that is really as close to perfection as it could ever be….
Here’s my recipe for a classic Jalapeno cornbread…Enjoy.. With some chili 🙂
To serve 2-3
1 cup of all purpose flour
1 cup of corn meal
2 Tsp of baking powder
2 Tbsp OO
1/3 -1/2 cup of milk
2 cloves of garlic minced
1-2 Jalapenos chopped fine
1/4 Onion chopped fine
1 Tbsp fresh cilantro chopped fine
salt and pepper to taste
Mix all the above till it becomes a lumpy mixture. (It should not be smooth).. Scoop about 3/4th of the way in a greased muffin tray. Bake in a preheated oven at 400 degrees for 15-18 minutes till a fork comes out clean in the center.
Use the below technique while baking to avoid muffin “tops”.. this creates a little dent in the muffin to hold the chili.