This coming weekend is Canadian Thanksgiving weekend – our least commercial holiday – one still centred on family, gratitude, and food.
Fittingly, last night there was a beautiful harvest moon. I was lucky enough to see moonbeams on the water – always one of my favourite sights.
We Kingstonians are so fortunate. We live at the convergence of three great waterways; the mighty St. Lawrence River, Lake Ontario, and the Cataraqui River, part of the UNESCO World Heritage designated Rideau Canal Waterway. We’re surrounded by water. It’s a little known but epic (and true) fact that Canada is home to a staggering 80% of the world’s fresh water. Having lived in Australia for several years – that’s not a fact I take for granted. And yes, I’m thankful, very.
But before I get carried away with a list of things I’m thankful for (I’ll spare you that) I’m planning the weekend menu. And then I’m off to the grocery store early, before the holiday-weekend shopping frenzy. Of course, I’m cooking turkey and all the trimmings. But on Saturday I’m going to do a couple of homemade soups (vegan barley & creamy broccoli and havarti) along with this savoury jalapeno cornbread. This recipe is from A Taste of Wintergreen, page 9.) It would also be great served with chili.
Happy Thanksgiving – wherever you are!
Savoury Jalapeno Cornbread
1 1/2 cups finely ground yellow cornmeal
1/2 cup unbleached all-purpose flour
4 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk (or use milk and 2 tablespoons vinegar to make one cup of soured milk)
¼ cup olive oil
1 220 gram jar jalapeno peppers, drained & chopped (use fewer for a less adventuresome crowd)
1 cup grated Cheddar cheese
1 cup vegetables (use any combination of frozen or canned corn, chopped red onion, sautéed mushrooms, sautéed red and green pepper, sautéed onion, chopped green onion, cooked cubed squash, steamed broccoli, chopped, bottled sun-dried tomatoes packed in oil. I like corn, green onions, and sun-dried tomatoes in mine.)
chopped parsley as desired
Preheat oven to 375º F.
In a bowl, combine flour, cornmeal, baking powder, salt, and sugar. In another bowl, whisk together buttermilk, eggs, and olive oil.
Add the wet ingredients to the dry ingredients and stir until just moistened. Add the chopped jalapenos, cheese, vegetables, and parsley.
Traditionally cornbread is cooked in the oven in a cast iron skillet. If you have a large skillet, grease it and use it, but otherwise a greased 9 x 13 inch pan works too. Bake until a skewer inserted into the centre tests clean, about 20 to 25 minutes. Let cool for 5 minutes, cut in wedges or squares and serve with lots of butter.