One of my best childhood memories is eating warm buttered cornbread and drinking hot chocolate. As I got older my taste changed, but not so much. Now it's warm buttered jalapeno cornbread and hot tea.
Jalapeno Cornbread Recipe
1 cup yellow corn meal
1 small can cream style corn
1 cup plain yogurt
1 cup cheddar cheese, grated
1/2 teaspoon garlic powder
2 or 3 medium-sized jalapeno peppers, finely chopped
2 medium eggs, beaten
2/3 cup vegetable oil
1 tablespoon baking powder
1 teaspoon salt
2 green onions, green part only, finely chopped
Preheat oven to 425 degrees
Mix all ingredients in a large bowl and stir to blend well. Do not use electric mixer or blender.
Pour mixture into a large ovenproof dish that has been greased with margarine.
Bake for 20 to 25 minutes or until a knife, when inserted in center of bread, comes out clean. Serve with slightly softened butter.
Makes 6 to 8 servings.
*Some people (me) like to use rubber gloves when handling hot peppers.
*Leftover jalapeno cornbread can reincarnate as spicy pork chop cornbread stuffing.
Hickory Flavor Beans Recipe
2 large cans (28 oz) of cans pork and beans (vegetarian beans are good too)
3/4 to 1 cup onion, coarsely chopped
1 teaspoon vegetable oil
1/2 cup dark brown sugar
2 tablespoon hickory flavored barbecue sauce
In large pot, saute onions in vegetable oil sauce pot over medium high heat until they are transparent, about 3 or 4 minutes. Add beans, brown sugar and barbecue sauce.
Cook over medium high heat until beans come to a low boil. Lower heat and simmer for 20 minutes. Stir to keep beans from scorching.
Serve with jalapeno cornbread. No meat is needed when serving this meal, it is hearty and filling.
Makes about 8 servings.