Cornbread with Jalapeño
Autumn will arrive in a few more weeks! Even though I adore springtime, autumn colors are always so breathtakingly gorgeous, and after this oppressive and hot summer, it’s finally time for some cooler waves to come our way.
When I offer food and recipes, I enjoy having personal conversion. One of those things is what I tend to do most often.
What better way to begin it than with bread recipe, in this case cornbread.
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Speaking of fall, I already informed you that my blog’s fourth anniversary was quickly approaching.
4 years of effort and commitment. Seriously, it requires so much effort and sacrifice. Like many other bloggers, I started blogging as a hobby.
However, I didn’t want this to be simply a “hobby,” so I started learning about every aspect.
(RE-EDITING IN 2022- THIS IS BITTERSWEET TO READ. I just reshoot new pictures and as I read it I am just in tears because it’s almost my 12th year blogging anniversary soon).
Believe me when I say that along this path and my writing career, I have literally had people laugh in my face when I have mentioned what my profession is. An “Food Blogger”?
What kind of a job is that? Okay, I understand… It seems like everyone is a blogger these days, but in order to thrive, you must put in a lot of effort, just like you would in any other career.
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This is especially true if you are a “food” blogger because you cannot even begin to comprehend the size of the food blogging community. It blows your mind.
Is it really my intention to persevere, to learn, and to break through the formidable barriers necessary to be heard and taken notice? I came to the conclusion, “Hell yeah!” when I let those thoughts go.
Like any other person, I am deserving of it!
Move forward four years. I’ve worked for some incredible brands, been published in a few magazines, and learned a ton about advertising, promotions, coding, photography, food, and marketing. Not to mention, I discovered so much about myself!
The best part of this is when you receive fan mail. What? fan mail? We receive those in addition to business emails and recipe requests, yes. And it really is sweet!
It gives you both a solid foundation and the ability to fly.
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I connected with so many incredible, brilliant, and intellectual people that I now refer to as my virtual family, despite the fact that I am unable to connect a real one on any level—physical, mental, or emotional.
You are the reason I will continue doing this with high energy and enjoy every minute of it, aside from my husband and our three children!
I appreciate you coming to my site, trying my recipes, and even just saying hi. Thank you so much for your support, and I hope you continue to enjoy my blog for years to come. Cheers!
If you decide to make these tasty and rather easy Cornbread with Jalapeño do not forget to tag me on social media. You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.
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SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.
In the other news, I am opening another blog, Lifestyle Blog! I am working on a website, but you are welcome to follow my Instagram page for now called Semisweet Life. Thanks!
Cornbread with Jalapeño
I love bread and cornbread is one my favorite especially to munch on when I need a snack in the middle of the day. I enjoy it with some butter or honey. I hope you like it just as much!
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 jalapeño minced (seeds out),
- 1/2 can sweet corn
- 2 eggs mixed
- 1/4 cup melted unsalted butter + 1 tablespoon
- 1 cup cold buttermilk
- 1/2 cup milk
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400F/200C.
- Mix together, cornmeal and flour, and add sugar, baking powder, baking soda, and salt; Mix to combine.
- Mince jalapeño, and drain corn from the can removing liquid completely. I also like pat drying it with paper towel. Add to the flour mixtures and lightly toss to coat.
- Mix lightly two eggs, and add melted unsalted butter. Add it to flour mixture.
- Pour buttermilk and and milk then mix it again until everything is combined.
- Melt additional 1 tablespoon of butter in the skillet with a drizzle of oil, about 1 tablespoon on the medium high heat on your stove. *Oil helps butter not to burn. so when you see the skillet is hot enough and not smoking yet slowly pour your cornbread mixture. When you see edges getting almost settled, in 2-3 minutes, bubbling, remove from the stove and in transfer to the preheated oven.
- Bake at PREHTEAD OVEN for 20 minutes or until the edge of the cornbread starts to separate from the pan. Color should be golden brown.
- Wait fr about 5-10 minutes before cutting into it.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 320Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 86mgSodium: 926mgCarbohydrates: 43gFiber: 2gSugar: 10gProtein: 8g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.