Corn Bread

Nothing goes better with chili than cornbread!  I used to think I made pretty good corn bread but my daughter gave me her recipe and, hands down, her cornbread recipe is definitely better. It’s easy to make and so good warm from the oven. 


Chili and cornbread….it’s what’s for dinner. 

Preheat oven to 375

Whisk together until well blended:

1/2 cup (1 stick) butter melted…use real butter

2/3 cup sugar 

2 eggs



Add and whisk into butter and egg mixture:

1 cup buttermilk

1/2 tsp baking soda

Stir in gently:

1 cup flour

1 cup cornmeal

Batter should have some lumps. 

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Put batter in a greased 8×8 pan or large muffin tin (6 muffins).  I like to make muffins. 


Bake in a preheated oven – 20 minutes for muffins, 30 minutes for 8×8 pan. 


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Enjoy!!  You can add some cubes of cheddar cheese and jalapeños to the middle of each muffin if you’d like. Put half the batter in each cup, add the cheese and chilies, and top with remaining batter. 


Pineapple and Coconut Rum

Take a fresh pineapple, remove the peel and dice into medium size cubes. Put the diced pineapple into a glass jar (mine filled a 2-quart canning jar) and add coconut rum until the pineapple is completely covered. Keep the jar on your counter and invert it a couple times a day until you are ready to partake. Serve straight up or over ice. And make sure none of that pineapple goes to waste. 

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