While I have a lot of memories of my dad on vacations, or in fun activities, it is my mom who is more prominent in my “every day” memories. Except for this one. When I was little, Dad used to go and get breakfast in the morning. He would always get a bran muffin with raisins; I would get a corn muffin. Dad would make the bran muffin into little Christmas tree shapes while I would watch in awe and then gobble them all up. Talk about tricking kids into eating good things. Also, do I have to tell you, to this day, I love a good bran muffin?
But I also love a good corn muffin – when they are moist and crumbly. I can’t think of a better treat. Which is why in my adulthood, cornbread really calls to me. In fact, sometimes I make chili just so I can make some cornbread! When Mom told me we were having chili on Sunday, I couldn’t wait to contribute. This jalapeno cornbread combined my love and John’s (of all things spicy). But everyone gobbled it up, especially Dad!
Jalapeno Cheddar Cornbread (adapted from About.com)
Serves: 12
3/4 cups milk
1 egg, lightly beaten
1 cup low-fat sour cream
4 tablespoons butter, melted
1 cup flour
1 cup cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
4 ounces cheddar cheese, grated
2 jalapenos, deseeded and minced
Preheat oven to 350 degrees F. In a large bowl, beat together milk, eggs, and butter until fully combined. In a small bowl, whisk flour, cornmeal, baking powder, and salt. Pour into the wet ingredients with the cheddar cheese and jalapenos. Stir until just combined.
Grease a 9-inch cake pan and pour batter into the pan. Bake for 20-25 minutes until a toothpick comes out with moist crumbs and the top is golden. Cool and cut into 12 slices. Serve either warmed or room temperature.
Until the next time my oven is on…
