I love the Holidays! It’s a special time to get friends and family together under the same roof to enjoy a beautiful meal while sharing stories and laughter.
When I moved in with David, I not only left my friends from Toronto behind but also had a bigger distance to travel between my family and I which are from all over the province of Québec. At first I kind of felt lonely but through the years I’ve been here, David and I started our own tradition with new friends… creating “our” new extended family! These wonderful human beings that bring so much joy into our lives are the reasons for celebrating these events!
Of course I love to serve them the traditional turkey dinner but I also enjoy bringing new flavors to the table by slightly changing the menu. Each year there’s always something new and different from the “traditional dinner” as it makes dinner for my guests more interesting. Honestly who loves monotony? I sure don’t and none of our people do… Life is too short for boring food…lol!
Last year I added a totally new food item to the table and oh boy, it was gone so fast! Everyone loved it, even the ones who are not too crazy about “spicy” food – although it’s not really spicy at all…! Now that I have your curiosity hooked, let me reveal the recipe… it’s my Mexican Cornbread!
That’s right… cornbread but not just any cornbread… This amazingly simple recipe is far from ordinary! It is super yummy with a slight zip to it – I’m not kidding… it’s not “hot” at all but it has some personality to it if you know what I mean. It is easy to make – most of my recipes are like that – and it is a delicious change from regular dinner rolls. Hey! There is nothing WRONG with dinner rolls… as a matter of fact I’m sharing my Dinner Roll recipe with you next month. It’s just a fun change for your meal and surprisingly, it goes amazingly well with turkey… no joke!
Next time you want to bring some yumminess to your dinner party, this is totally a recipe to consider. David and I also love to serve it with a large bowl of warm soup… – you know those nights when no one feels like cooking but you still want something good to eat , especially when it’s yucky outside… yep those are the ones! Anyway, this is a recipe you don’t want to miss… add it to your “must have” list and watch everyone’s reactions when you put this cornbread on the table…
Happy Thanksgiving and Happy Holidays!
- 1 cup cornmeal
- 1 1/4 cups all-purpose flour
- 1 tbsp. granulated sugar
- 1 tbsp. baking powder
- 1/4 tsp. Himalayan sea salt
- 1/8 tsp. cayenne pepper, or more to taste
- 2 large eggs, beaten
- 1/2 cup or more of evaporated milk
- Top with milk *SEE FOOTNOTE #1
- 1 1/2 cups pumpkin purée *SEE FOOTNOTE #2
- 3 tbsp. butter, melted, plus more to grease the baking dish
- 1 can (19 oz.) corn kernels, drained
- 1/2 cup Monterey Jack cheese, grated (optional)
- 1/2 cup extra-old Cheddar chesse, grated (optional)
- 1/2 cup poblano pepper, finely diced
- 1/2 cup red pepper, finely diced
FOOTNOTE #1: Evaporated milk should be equal or greater than milk as long as there's 1 cup of liquid total. For an example if you have 2/3 cup of evaporated milk, add 1/3 cup of milk
FOOTNOTE #2: It's okay if you have a little less than the amount suggested but don't go over 1 1/2 cups.