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!

rosemary cornbread muffins

Rosemary Cornbread ... yes, please!

Rosemary Cornbread … yes, please!

Being a Southern woman comes with it’s perks … don’t you never mind! I’m not saying I’m a “Southern Belle”, but when it comes to cornbread, one can do no wrong. Breakfast, lunch, dinner, side item … serve it up! If you’re not a fan of rosemary, live a little! Add your own combination of your favorite fresh herbs. Granted, this variation is a tad bit more savory than I’d kick off just any day – but, it’s delicious all the same.  Enjoy!

What you’ll need …

2 cups plain white cornmeal
1 large egg
1 1/3 cups milk or buttermilk
1 tbsp baking powder
1 tsp fine sea salt
3 springs fresh chopped rosemary

Preheat oven to 400 degrees. Grease muffin tin (I like to use Canola spray for bakers – though I am not one) or or use some festive muffin liners. Combine all ingredients and combine until smooth and batter-like. Fill muffin tins 3/4 full and bake until golden brown. Approximately 20-25 mins. Serve with a smile.

***Got leftovers? Not to worry, we’ll be making cornbread dressing with those later this year. Throw ’em in the freezer***