Many memories from my childhood are memories from my grandparent’s house. My mom and step-dad both worked full-time jobs and my grandparents were retired so they were on babysitting duty. I had no problem with this because my grandparents are super fun and my grandma is an excellent cook. I remember being excited for dinner every night….with the exception of one night.
I don’t know what it is about chili that I don’t like. I like all of the pieces that make up chili – the beans, the meat, the sauce, the tomatoes – but I just hate them all together. Luckily, my police officer also hates chili so that’s one less crisis we have to deal with in our house. Anyway, as much as I hated chili…there was one good thing about chili night….
There was corn bread. Not just plain corn bread. Cheesy, spicy, creamy corn bread. De-lish.
Creamed corn makes an appearance in this bread. I know…creamed corn can be scary. It’s okay, though. There is no need to be afraid. Creamed corn does wonders here. It actually borders on being amazing.
(Did I really just call creamed corn amazing? I guess this bread makes me do funny things!)
Cheesy Jalapeno Corn Bread
1 cup corn meal
1/2 cup shredded cheddar cheese
1/4 cup shredded Asiago cheese
2 teaspoons baking powder
3/4 teaspoons salt
1 cup creamed corn
1 cup fat-free plain yogurt
1/4 cup vegetable oil
1-2 tablespoons minced jalapeno peppers
Preheat oven to 350°.
In a large bowl, combine corn meal, cheeses, baking powder and salt. In a small bowl, add and beat eggs. Add the creamed corn, yogurt, oil and peppers. Stir the egg mixture into dry ingredients just until moistened.
Pour into a greased 9-inch square baking dish and bake for 50-55 minutes or until a toothpick inserted near center comes out clean. Allow to cool. Cut into squares.
Thank you, Grandma. For having chili night. I love you. And this bread.