Canning and Gardening

Another picking of our garden this summer. I love the amount of produce we have been able to pick this year.

Jalapenos I sliced and ready to go in a pot for them to be candied and jarred.

All ready to go just needing the hot liquid then sealed and canned for 15 minutes. They sure are yummy!

Sunday Recipes Jalapeno Cornbread

Jalapeno Cornbread

You can do this from scratch completely or cheat a little

If you cheat you do the following

2 Bags of Betty Crocker Cornbread Mix

2 Eggs

½ c milk

1 can of jalapenos- small chopped ones

1 c shredded cheddar cheese

1 c sour cream

1 can of whole corn

I heat my cast iron pan for a few minutes with a little oil coated in it. I do also spray with Pam just before I add the batter.

If you want to make it from scratch do the following

4 tbsp of oil

1 c cornmeal

1 c flour

2 tbsp sugar

1 tbsp baking powder

1 tsp salt

1 cup milk or buttermilk

1 can corn

1 c cheese

3 eggs

3-4 jalapenos chopped

1 c sour cream

¼ c unsalted butter melted

Heat Cast Iron or your bread pan 9 by 9 works well. Add one tbsp oil to brush around before heating. Cook at 400 if you use the “from scratch” method, otherwise according to your cornbread package. Takes about 30 min.