When things aren’t going perfectly, when I’m sad, or when I’m feeling a bit “off”, I really do believe in the power of comfort food. I like to think that there isn’t a cure for bad news, but that a hot mug of tea and a home baked snack can at least help keep the chin up.
Growing up, we weren’t much of a cornbread family. I discovered it, and fell in love with it, in my first year of undergrad. It was something that was easy to make in my dorm room kitchen, was inexpensive, and tasted delicious, but what I really liked was that I was able to make something that tasted really good even though I didn’t have my Nanny’s help or baking supplies.
I’m still quite far away from “home” and my family, and found out on Monday that my sweet Gran has ovarian cancer. I’ve taken some time to think about it, deal with it, and am still working through unpacking my emotions, but even though Gran might only have a short time left, she’s still here! So, I need to enjoy the special moments we have left together.
My Gran is 97, and once told me that “life is either a daring adventure or nothing at all!” Which I later found out was actually said by Helen Keller, but I love how that staying stuck with her.
She’s lived her life boldly and beautifully. She’ll make you some banana bread when you’re sick and when it’s your birthday she’ll bake you your favorite pie. She’s kind and understanding and wise. All I want to do right now is hug her.
The sad news has kept me from writing on here for a few days, but I was thinking about it, and blogging makes me happy. Eating, making recipes and sharing those recipes is what I enjoy doing, so I have a comforting, delicious recipe for you today just in time for the weekend.
This bread is easy and can be put together, popped into the oven and eaten in under an hour. Plus, cheddar stuffed cornbread is the best! The chipotle and green onions taste delicious in it.
Oh! And this bread tastes great with egg salad!
- 3/4 cup cornmeal (I used a medium-grind)
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/4 cup granulated sugar
- 1 large egg
- 1 cup milk
- 2 tbsp unsalted butter, melted
- 2-3 chopped chipotle chilies in adobo sauce
- 3 green onions, green parts only, sliced
- 1/2 cup grated sharp cheddar cheese, plus more for sprinkling on top
- Preheat your oven to 425 degrees F. Grease and flour a 9 x 5-inch loaf pan with cooking spray and set aside.
- In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar with a whisk.
- In another medium bowl, whisk together the egg and milk. Add the melted butter, chipotle chilies, green onions and cheese, stirring until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan, sprinkle with extra shredded cheddar and bake until a toothpick inserted into the center of the bread comes out clean, about 18 to 20 minutes.
- Allow bread to cool in pan for about 20-25 minutes before turning out on a wire rack to cool completely before slicing and serving.
Recipe adapted from The Curvy Carrot