cornbread

This is a sponsored post.  All opinions are 100% my own.

Green Bean Casserole is amazing, especially once you put your own twist on it. I shared my Cheesy Green Bean Casserole with Bacon so now I want to share my awesome way of serving it… with another southern favorite.

Cornbread!

Cornbread is one of the big things I miss about the east coast. I’m sure you could find it somewhere around here but I haven’t yet. It’s one of those homestyle comfort foods that goes well with anything. That’s what inspired me to make this cornbread bowl used to serve the Cheesy Green Bean Casserole in.

The process was easy and not much different from making regular cornbread. The difference was what I baked it in.

I preheated the oven to 400°F. Then I prepared a box of cornbread mix according to the directions and poured it into a small, greased baking dish.

Cornbread Bowl

I used an even smaller (well greased on the outside) metal bowl to make the hollow part of the bowl. I placed the metal dish in the middle of the small baking dish and filled it slightly with water to weigh it down. I made sure the metal dish sat on top of the cornbread mixture and not the bottom of the pan.

I put the setup on a cookie sheet and baked it like that for 30 minutes. I carefully twisted the metal bowl out and returned it to the oven for 6 more minutes so the middle could cook through.

Cornbread Bowl

After that it was just a matter of filling the bowl with that delicious green bean casserole and serve it up. I’m still working out the details for making individual corn bread cups. As soon as I perfect that I’ll be sharing so stay on the lookout for that.

Green Bean Casserole in a Cornbread Bowl

Next time you’re in Walmart, go look at the screens by the green bean casserole display at the end of the aisle.  Walmart is picking the best of the ideas given by people like you and me to show right there in the store!  If you see mine, let me know with a post or a tweet!  Make sure to go to thisismytwist.com to see everyone’s suggested twists!

 

I want to know what you think about Green Bean Casserole! If you take this 10 Minute Survey, you could get a $5 Walmart gift card if you are one of the first 100 people that fully completes the survey (U.S. citizens only, must be 18 years or older to participate).

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias

Growing up in a split multi-cultural family can be confusing. You grow up and have to decide on your own whether to continue one sides traditions and spite the other or to create new traditions. Eventually I got to the age where I could decide where and how I wanted to spend holidays. I tried to be fair and spend a little time with everyone – taking in the traditions that were passed down from generation to generation. Once I grew up and had a family of my own it was my turn to decide which traditions were kept and which were forgotten. To help make the decisions I took time to remember the passion behind the holidays.

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The excitement and the devotion from the Latino side of my family was always intense – whether it was Christmas or Cinco de Mayo. Every holiday was a reason to celebrate. Except one. There was one holiday observance that didn’t have a huge party or loud music. There was that one holiday that my Wela showed more devotion and passion for, above the others, and it was Easter. She threw her annual fiesta de Carnaval and we danced and ate and laughed. But when Miercoles de Ceniza came I saw my family at their most humblest as the ash cross was marked on forehead after forehead.Embracing Lent with Jalapeno-Cheddar Cornbread

For my Wela, Lent was always about more than just giving up meat for 40 days. She challenged all of us to let go of the things that bound us. Every year she would ask me, “Mija, what has the most hold over you; what do you crave the most?” Each year she challenged me to let go of those things for 40 days. I can’t tell ya how many times I cried because I chose to give up chocolate, haha.

Embracing Lent with Jalapeno-Cheddar Cornbread

This year I remember Wela and have been missing her more and more. With the stress and emotional overload I’ve had through the past year I grabbed on to her memory and her tradition of Lent to pull me through. I remember her words and her challenges and how something as trivial as giving up chocolate for 40 days made me more humble. More appreciative. Only this year it isn’t chocolate. This year it is men, well one man in particular – the thing that has the most hold over me. The thing I crave the most; which just so happens to be the thing that is causing the most stress! I think Wela would be proud and I continue to pull strength from her memory.

La Morena Jalapeno Peppers

To keep her close to me this year I have made some of her classic comfort foods. I can’t get them quite spot on, but they are usually close seconds. My favorite and the closest to Wela’s recipe is the Jalapeno-Cheddar Cornbread I’ve been munching on for days now. This is seriously comfort food at its best and it’s so easy to whip up. I try to always have the ingredients on hand and you can find them at your local Latin market or food store. She’d glare at me for telling you this, but Wela always kept canned peppers in her pantry. That was her way of making sure they were always on hand for last-minute guests and midnight cravings. La Morena is the first brand I reach for!

La Morena

 

Embracing Lent with Jalapeno-Cheddar Cornbread
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Ingredients

  • 1 15 ounce can yellow corn, drained
  • 1 1/2 cup all-purpose flour
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1/4 tsp. smoked paprika
  • 1/4 cup sugar
  • 1/4 cup jalapeno peppers, seeded and minced
  • 2/3 cup sharp cheddar cheese, grated
  • 1 egg
  • 1 cup buttermilk
  • 4 Tbs.unsalted butter, melted

Instructions

Preheat the oven to 400°F. Grease a 10-inch cast-iron fry pan.

Combine the drained corn, dry ingredients, jalapenos, and cheese in a large bowl. Make a well in the center.

Blend together the egg, buttermilk, and butter in another bowl. Pour the mixture into the well in the other bowl with the corn mixture. Fold gentily until everything is blended and lump-free.

Pour the mixture into the prepared skillet and set the timer for 20 minutes.Once the timer goes off insert a toothpick in the center of the cornbread to check for doneness. Continue baking at 5 minute intervals until the toothpick comes out clean.

Let the cornbread sit for 15 minutes before cutting and serving.

http://www.simplebeautifullife.net/embracing-lent-with-jalapeno-cheddar-cornbread/
Calories
840 cal
Fat
26 g
Carbs
141 g
Protein
29 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Now it’s your turn to try La Morena! They are giving away 5 $200 Visa Gift Cards, enter to win below!
La Morena Lent Giveaway