First order of business today, the winner of the Inedible Spiffy Cookie Jewelry has been announced! Check the giveaway page to see if you have won and then check your e-mail. If you arn’t the fabulous winner and are very upset (I wouldn’t blame you), never fear! You can still order your own through Inedible Jewelry.
Now, here is the cornbread I made to accompany my dad’s chili which I shared with you yesterday. I thought it was a perfect match-up since this cornbread recipe I got from my mom, who got it from a friend in Texas back in the day. And since it’s from Texas, you know it has to be good! But if somehow Texas isn’t reason enough, there’s also a whole can of cream style corn, cheddar cheese, and jalapeno in the mix. Yum!
This recipe produces a moist cornbread, which is how I like it. So I apologize if you’re a dry cornbread person because you’re missing out! And it’s incredibly easy to throw together. You literally mix all the ingredients in one bowl, pour into a greased pan and bake. Of course you could also make them into muffins if you so desire (which would require a shorter baking time).
One year ago: Bretzel Rolls
Makes approximately 32-2″ square pieces
2 cups yellow corn meal
1 cup whole wheat flour
1-14.75 oz can cream style corn
1 tsp sugar
1 cup onion, chopped
1-1/3 cup shredded cheddar cheese
1-1/2 tsp baking powder
1 cup vegetable oil
3 eggs, beaten
1-3/4 cup milk (I used 2%)
1/2 cup chopped, seeded jalapeno (or leave the seeds in for an extra kick)
- Preheat oven to 350 degrees. Grease a 9×16-inch pan; set aside.
- In a large bowl, thoroughly mix all ingredients together. Pour mixture into the prepared pan and bake for 50-60 minutes, or until toothpick inserting in the middle comes out with moist crumbs.
Source: Adapted slightly from my mom’s friend, 1982