This past year, John’s grandmother Barb passed away. She lived a good life as a homemaker, child advocate, and loving grandma and great-grandma. At almost 90 years old, she was also exceptionally passionate about helping her community and amazingly progressive for her time. She started some of the first foster care organizations in Arizona, several of which are still running today. In short: she used her life to help those in need. We ended up using some of our roasted green chilis fro our freezer stash and they really enhanced the overall flavor of the cornbread.
Today we celebrate Dr. Martin Luther King Jr. as someone who brought forth great change in America- much of which is still sorely needed. He spoke up for and used his life as a way to help African American communities. He was an amazing speaker, protestor, and advocator. He cared for and fought for the rights and dignity of many. He was and still is an example to all of us, including our family. According to an article written in the Knoxville News Sentinel (via aceweekly.com) a local Tennessee newspaper, Martin Luther King Jr.’s favorite meals included a Sunday feast with fried chicken, collard greens, black eye peas and cornbread.
In remembrance and celebration of Dr. Martin Luther King’s life (and Barb’s) I share with you a very special southern inspired recipe: Barb’s Cornbread. Make in good health, sharing with others, around a table (COVID permitting) to celebrate the memory of an amazing man.
Cook’s tip: Place and heat leftover peices in air fryer, next day on “toast” for an almost dessert like treat.
This recipe is adapted from the Original publication by Trudy Yost
2 cans creamed corn (15 ounces)
2 cups shredded sharp cheddar cheese
4 ounces chopped roasted green chilies (4 ounce canned will do)
1/2 cup chopped white onion
1 cup milk
2 large eggs
1 package cornbread mix (8.5 ounces – Jiffy or other)
1 1/2 teaspoons garlic powder or garlic salt
1/2 cup oil (vegetable or corn)
Preheat oven at 350 degrees. Mix ingredients together in a large bowl and pour into a greased pan or baking dish (11 x 7). Bake 45-65 minutes or until a fork comes out clean. Cornbread should be browned on top. Enjoy with chili, for breakfast with a fried egg on top or via the air fryer.
