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.

Tap HERE for Skillet Recipes

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.

Tap on the link for my Amazon Store and items that I am using for my BBQ Party!

NOTE:

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!

Yield: 6 servings

Cornbread with Jalapeño

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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!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

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

1. Preheat the oven to 400F/200C.
2. Mix together, cornmeal and flour, and add sugar, baking powder, baking soda, and salt; Mix to combine.
3. 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.
4. Mix lightly two eggs, and add melted unsalted butter. Add it to flour mixture.
5. Pour buttermilk and and milk then mix it again until everything is combined.
6. 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.
7. 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.
8. Wait fr about 5-10 minutes before cutting into it.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Most of the time my weekends are working. I don’t know why, perhaps I just got used to it; Testing recipes, photoshoots and editing are just part of my Saturday and Sunday.

When blogging got a little bit more serious for me, my social life went down the drain. I simply don’t have the time, so I take walks/hikes almost every day, mostly to de-stress from basically everything, and it’s usually with my hubby aka drill Sargent or friend of mine.

Also, I just love reading in my free time, either mysteries or books with Lil’ romance and of course cookbooks. How could I ever forget cookbooks?

But there are so many other things that I do to relax, like listening to music and dancing/singing like nobody’s watching, driving, meditating, shopping etc.

When I say meditate, I mean sleeping. That puts me right to sleep. 

Lemon Chicken!

Don’t you just love the aroma when chicken is baking with little lemon flavor? I love it! Well, anything that is baking in the oven is totally my thing.

Not sayin’ that I hate fried food, but I tend to stay away from it as much as I can… Did you see that–> “I tend”? Yes, indeed! It makes me cry that everything that tastes soo, so good, is equally so bad for us.

CLICK HERE FOR MORE DELICIOUS CHICKEN RECIPES

Anyhow, this time I stripped the chicken naked and it doesn’t have as much fat as when you are baking it with the skin. Now, I DO love that crispy chicken skin, but you know summer is coming, very unpleasant swimming-suit season, so I have to get out of that comfort zone and think of my hips, people. So, no crispy skin!

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Baked Lemon Chicken Thighs

Course Brunch, Main Course

Cuisine American

Keyword baking, chicken

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 8 Chicken Thighs skin off if you prefer
• 1 large Lemon sliced
• 1 Pinch per Thigh Thai Sriracha Sea Salt to taste /few sprinkles on each thigh

Rub and Marinade:

• 1 Tbsp. Weber Garlic and Herb Seasoning it contains sodium
• 1/2 tsp. Dried Rosemary 1 tsp. if fresh
• 1 tsp. Lemon Zest
• Juice from 1/2 Lemon
• 1/2 Onion sliced
• 1 tsp. Garlic minced
• 1/2 tsp. Ground Black Pepper or more
• 2 Tbsp. Grapeseed Oil

Instructions

1. Wash all the chicken thighs and take the skin off, and cut the fat if any.
2. Mix all the ingredients for the rub/marinade(chop/mince/cut as directed in the ingredient list)
3. Place chicken thighs in the larger bowl and add rub/marinade. Rub the marinade until every piece of chicken is well coated.
4. Allow chicken to marinate for at least 30 minutes (and up to 2 hrs).

5. Preheat the oven at 400 degrees Fahrenheit, depending on your oven.

6. Lightly grease/or spray a baking dish and put chicken, then pour all over the chicken marinade. Slice lemon into thin slices and place one slice on top of each piece of chicken. Sprinkle Sriracha Sea Salt on top.

7. Bake for 50 minutes or until chicken thigh’s internal temperature reaches at least 165 degrees.

8. Let it rest for 5-7 minutes before serving. You may use oil from baking and drizzle over thighs before serving. Serve it over rice, potatoes, or just with a salad.

Recipe Notes

Darker meat such as thighs, or legs, work well with this recipe.
Chicken breast might get too dry.
You can also use chicken quarters, wings etc.
You can keep the skin on or off. It’s really up to you!
You can definitely use your favorite spices, but one of my personal favorites are “Weber” brand, and I use it a lot in many dishes even on my focaccia, pizza, sauces etc.
IF YOU HAVE ANY QUESTIONS, PLEASE DON’T HESITATE TO CONTACT ME! Thanks!
Picture UPDATED 2015*
Chicken quarters were cooked with the skin on. It was crunchy and delicious, served with roasted sweet peppers and red potatoes, as well as with Iris Soda Bread.
Instead of the store bought spice blend I used Only my RUB without any other seasoning. Check the recipe here. Marinate that I used this time: my spicy rub, rosemary, oil, lemon zest, and juice.
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When I opened the balcony door this morning, my sense of smell got the attention from a strong aroma of cornbread.

I assume that somebody was working hard in the neighborhood, making cornbread for father’s day.

I have those days when the smell of particular food fly by and my cravings start to kick in. Often that is just a smell of coffee in the air calling my name, especially in the morning when I need caffeine the most.

Click here for more amazing bread recipes.

I made these golden beauties for our father’s day brunch and I can’t even begin to tell you how they satisfied my cravings. I never made cornbread or corn muffins with pesto, but I loved the aroma and the taste of basil. The whole 12 of them were gone while were eating brunch, it was that good; Dangerously good!

I am a huge cheese lover so since I had cheddar cheese, I cubed it and added some in the batter. I only wished that I added more because the cheese is so delicious in baked savory goodies.

The recipe is simple, and one or two will be enough for one serving, but just like when I made savory scones, I have a hard time stopping at one or two I don’t have a strong will around the baked goodies; I call that “problem of a foodie!”

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Cheese and Pesto Corn Muffins

Course Bread, Brunch, Snack

Cuisine American

Keyword bread, brunch, baking

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 Corn Muffins

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 2 handful Cheddar Cheese cut in a cube (more if desired)
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon butter
• 1 tablespoon pesto homemade or store-bought
• 1 cup creamed corn
• 1 1/2 tablespoons canola oil

Instructions

1. Preheat oven to 420 degrees Fahrenheit
2. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Mix together to combine well. Add cheese cubes and mix so each cheese cube can be coded with the flour.
3. In a large bowl, combine the buttermilk, eggs, butter and creamed corn, whisking together to combine thoroughly.
4. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter is too thick add more buttermilk to the batter. Add 1/2 tablespoon of canola oil with the spoon or ice-cream scoop, put the batter into each greased cupcake pan (grease each pan/cups with remaining 1 tablespoon of oil). You could use cupcake paper but for me, it was a pretty sticky situation, so I did it again without it.
5. Bake until the cornbread is golden brown, about 20 minutes.

Recipe Notes

• A simple and delicious recipe for breakfast, brunch, lunch or even goes well with your dinner.
• You can pour everything in the preheated greased skillet or {deeper} baking pan and bake it as a bread. Although, it takes a bit more time to bake. Also if you do not like basil pesto, then omit it.

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