In this post, us here in the Americas can gloat for just this moment. Corn is native to the Americas and afterwards it was introduced to the rest of the world through European contact with the native Indians.
Corn in Europe simply has no taste. As my father puts it…”not even the pigs can eat this corn”! I’ve even given seeds to relatives to plant and still, the corn wasn’t the same. Rejoice Americas, our corn rules the roost!
Before you Europeans get all fired up, you should know that the best pastas, corn flours and polentas use imported wheat and corn…from the Americas.
I’m submitting this entry for Weekend Herb Blogging, the last one for this year. This week it’s being hosted by Astrid of Paulchen’s Kitchen.
This cornbread is best I’ve made so far. I’m always up for trying new recipes but this one easy, not too sweet, a hint of heat from the Jalapenos and the cheddar on top gives almost a crunchy texture.
Once again, I’ve searched, found and enjoyed another Ina Garten creation. I followed her recipe “as is” but I would like to also add some fresh corn niblets in the summer.
The next time you make a bowl of chili, pair it with some jalapeno cheddar cornbread!
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