Lately is seems as if every time I write a blog post it is a change of season. The last time I wrote it had just changed from summer to fall . Suddenly fall is here and it is Thanksgiving. But what a fall it has been. I have had some great adventures the last few weeks. I started school, I’ve winterized the garden and I went to the Yukon for my sisters birthday where my sister and Mom took me on my first helicopter ride! Needless to say with all this activity this poor little blog has been sadly neglected. But, with a long weekend upon me and only one exam looming I decided that needed to change.
It’s probably against some sort of rule to write about corn (and bread) when you are going to nutrition school, but what can I say? I’ve never been a big should or shouldn’t eat sort of person. To each their own based on your own personal health and happiness journey. With the cliches of Thanksgiving on my brain I was thinking about corn (and turkey, and brussel sprouts, and pumpkins….) and I was reminded of a recipe I usually associate with things like barbeques and chili. Cornbread. I don’t make cornbread a lot. It is definitely a treat. But the more I thought about it the more it made sense with Thanksgiving. Particularly Thanksgiving leftovers. I can picture a big bowl of vegetable filled turkey soup and a piece of warm, just out of the skillet, cornbread. Heavenly on a cool fall day.
Mmmm. Suddenly leftovers are looking pretty good.
- 1 cup cornmeal**
- 1/2 cup all purpose flour
- 1 tsp sea salt
- 1 Tbsp baking powder
- 1 cup buttermilk*
- 1/2 cup milk
- 1 egg
- 1/2 tsp baking soda
- 1/4 cup melted butter and 2 tsp for skillet
- 2 Tbsp sour cream
- 1 jalapeno, finely chopped
- 1/2 cup corn kernels (frozen are fine)**
* Don’t have buttermilk? Don’t worry. For every cup needed add 1 Tbsp white vinegar to 1 cup 1 or 2% milk.
** I always recommend organic when possible, but for the sake of you and the planet, please, always, always with corn.
Preheat oven to 400˚F.
Combine flour, cornmeal, salt and baking powder in a large bowl.
In a large measuring cup measure out the buttermilk and milk. Add egg and gently whisk together.
Add baking soda and stir.
Pour wet ingredients into dry and gently stir until just mixed.
Slowly pour melted butter into mixture.
Add sour cream, chopped jalapeno and corn kernels. Slowly stir until just combined.
Place skillet on stove over high heat and melt the remaining 2 tablespoons of butter.
When butter has melted evenly pour batter into skillet and cook for about 2 minutes.
Place skillet in oven and cook until edges are crispy. About 20 minutes.
Serve hot or cold.