day 11: have your (cornbread) cake & eat it too!

The question of sweet or savory is just about as infamous as the Hatfields & the McCoys, but we live in a world where everything you crave is essentially in reach … so why on earth should your cornbread recipe suffer on one side of the fence? Exactly! With cornbread, you can have your “cake” and eat it too! Sweet, spicy Mexican cornbread … you’re just 15 minutes away.

Mexican Cornbread for the cold!

Mexican Cornbread for the cold!

It’s no secret that I do not bake. Thank goodness for those of you who do! Now, it’s not that I don’t crave a baked good or that I can’t. It’s the measuring, weighing, timing, fretting … I am not a fan. But, I will go to great lengths to ensure that my cornbread is perfect!

What you’ll need:

  • 2 cups of cornmeal
  • 2 1/4 milk or buttermilk (I used buttermilk – comes in handy to simply keep on hand)
  • 1 large egg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup of sugar
  • 1/4 cup of whole kernel corn (fresh or thawed frozen)
  • 1 serrano pepper, washed & diced with seeds
  • 1 tsp chives chopped
  • canola oil for greasing muffin tin

What you’ll do:

  1. Coat bottom of each muffin form with a drop of two of oil and place in oven & preheat to 400
  2. Combine all ingredients. It will be a bit lumpy … it’s OK!
  3. Pour directly into preheated muffin tin (edges will start to cook immediately – that’s perfect by the way)
  4. Bake for about 15 minutes or until tops are golden brown and a knife slides cleanly from the center.
  5. Serve with butter, chili, your favorite soup, plain.
  6. Enjoy!

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