Jalapeño Cornbread

Mom loved that she excelled at preparing the Thanksgiving feast. It was the badge of honor of being an American. While she loved Christmas and every holiday – it was undoubtedly Thanksgiving dinner that she was most excited about preparing and sharing with us. Over time, we each added our recipes to the mix, and here is one of those here.

Thanksgiving, in our home, was more than a gathering around the table. It was a grand culinary spectacle where Mom's skills took center stage. The kitchen, usually humming with activity, reached a crescendo of bustling energy on Thanksgiving Day. The clinking of utensils, the laughter echoing against the countertops, and the tantalizing aroma wafting through the air – all became integral parts of our Thanksgiving ritual.

As the years passed, the Thanksgiving table evolved into a collaborative canvas, each family member contributing their unique brushstroke to the collective masterpiece. Our familial culinary journey was akin to a symphony where each recipe played its part, harmonizing the diverse flavors that represented the tapestry of our family.

As the cornbread baked to golden perfection, it wasn't just a side dish; it was a symbol of familial collaboration and the joy derived from sharing meals. It spoke of the shared laughter in the kitchen, the mishaps turned into stories, and the satisfaction of presenting a collective effort on the Thanksgiving table. In the grand symphony of Thanksgiving, the cornbread became a distinctive note, resonating with the shared memories and the enduring bonds that defined our family.

Jalapeno Cornbread

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Servings: 6-8

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Mom loved that she excelled at preparing the Thanksgiving feast. It was the badge of honor of being an American. While she loved Christmas and every holiday – it was undoubtedly Thanksgiving dinner that she was most excited about preparing and sharing with us. Over time, we each added our recipes to the mix, and here is one of those here.

Ingredients

• 3/4 cup of cornmeal
• 1/ 4¼ cup flour
• 1 teaspoon baking powder
• 1 egg beaten
• 1/ 4¼ cup milk
• 1/ 4¼ teaspoon salt
• 1/ 4¼ cup sugar
• 3 tablespoons canola or corn oil
• 2 chopped pickled jalapenos (recipe below)

Instructions

1. Mix all dry ingredients in a bowl, next add the milk, egg, and oil and blend with Wisk until mixed thoroughly.
2. Once ingredients are combined, chop the jalapeno into small 1/8 inch size and add to the mix and stir in
3. Using a 9 inch greased pie plate or cast-iron skillet of the same size and add the mixture
4. Bake at 350 degrees for fifteen minutes. Check the center with a toothpick to make sure it's fully dry. If not, add five minutes.

For the Pickled Jalapeño Peppers

1. In a saucepan, add about a dozen peppers, cover with white vinegar
2. Bring to a boil for two to three minutes. Shut from heat and let cool
3. To store excess peppers, place them in a jar covered with white vinegar.

Nutrition Facts

Calories

264.68

Fat

9.72 g

Sat. Fat

1.4 g

Carbs

40.47 g

Fiber

2.28 g

Net carbs

38.18 g

Sugar

18.09 g

Protein

4.68 g

Sodium

367.32 mg

Cholesterol

29.72 mg

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