A little cornbread is good for the soul


When I think of my dad, I think of gentleness, wisdom, quiet and humour. He loved to sit and listen to his kids, grandkids, and tease them.

He also loved my mom’s cooking and baking. In the summer he would come in after putting up hay and sit down to mom’s cold coffee – oh, he loved that. He also loved mom’s cornbread for a snack, slathered with honey, and real cream from our milk cow drizzled over it.

I can still see him, smiling at mom, as she poured the cream on.

I have to admit, cornbread was not my favourite, but because of the good memories, I started trying different things, and here is a recipe I came up with that I like:



1 1/2 cup cornmealDSC_9385

3 tsp baking powder

1/2 tsp salt

1 tbsp sugar

1 can cream style corn

1/2 cup olive oil

2 eggsDSC_9389

1 tbsp chopped fresh basil

3 heaping tbsp red/coloured bell peppers. chopped fine

3 jalapènos, seeded and chopped fine

1 1/2 cup old shredded cheddar (sometimes I use some feta)


  1. Preheat oven to 400° F
  2. First mix dry ingredients together (not including the cheese and peppers)


3. Mix together wet ingredients, including basil


4. Add together both mixes, and then add the peppers, cheese and jalapènos.


5. I like to bake these in mini muffin pans for small bite sized treats


6. Bake for approx 8 minutes


There you have it… Fluffy, soft and steaming cornbread snacks. Served best when still warm!


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