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!

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!