A few more weeks and Fall season is here! Even though I love Spring, Fall colors are always so amazingly beautiful, and finally time for some cooler wave to come our way, after this humid and hot summer.
Speaking of autumn, I already told you that my blog’s 4 anniversary was around the corner.
4 years of hard work, and dedication. The date is less uncertain, because just a few of you know that I started blogging over Summer of 2010, but then transferred everything onto a blogger platform, that’s why I celebrate Blogiversary at a Fall time. When I started, I couldn’t picture myself doing this for 4 years… Seriously, it takes so much sacrifice and dedication. Some bloggers start this as a hobby, just like I did, but then I didn’t want this to be just a “hobby” so I began to learn about every possible detail. Trust me, along this path and my blogging journey I had people laugh literally in my face, because I would say what my job is. “A Food Blogger”? What kind of job is that? Well….
I know… It seems like today everybody is a blogger, but to succeed you need to work your butt off just like in any job, especially if you are a “food” blogger because you can’t even imagine how the gigantic food blogging community is… It’s mind blowing. Many times I would think, where do I fit in all this? Can I really compare myself to some really successful bloggers? Am I really going for it ’till the end, learn and with this head of mine go through the hard wall to be heard, to be noticed…? When I let those thoughts out of my head… I realized, heck yeah! Of course I am good enough… I am worth it just like any other person!
Fast forward 4 years later… I have worked with some amazing companies, got featured in few magazines, learnt so much about marketing, promotions, codes, photography, cooking… And last but not least, I learned so much about myself!!!
The greatest pleasure about this is when you get a fan mail. What? A fan mail? Yes, we do get those besides business emails or recipe requests… And it is ever so sweet! It grounds you, and makes you fly at the same time.
Even though I cannot connect with my blood related family on any level physically, mentally or emotionally, I connected with so, so many amazing, talented and smart people that I call my virtual family. Also, I do have “DA” best readers and supporters of my blog, that some of you touched my heart throughout these 4 years, and some still make me laugh to tears. Besides my hubs and our three kids, you are the reason why I will continue doing this with high energy and enjoy every bit of it!
Thank you, for visiting, for trying my recipes, for saying even Hi to me… I truly, truly appreciate it, and I hope you will enjoy my blog for years to come!!!! Cheers!!!!!!
CORNBREAD…DO I need to say more?..:D
Cornbread with Jalapeño
- 1 cup of Yellow Cornmeal
- 1 cup All-purpose Flour
- 3 Tbsp. Sugar
- 1 Tbsp. Baking powder
- 1 tsp. Baking soda
- 1 tsp. Salt
- 1/2 Jalapeño, minced (seeds out)
- 1-2 Corn Ear/s (frozen, or canned will work, too)
- 2 eggs, mixed
- 2 tbsp. Sour Cream
- 1/4 cup oil (or melted unsalted butter)
- 2 cups Cold Buttermilk
- Mix together, cornmeal and flour, and add sugar, baking powder, baking soda and salt; Mix!
- Mince Jalapeño, and take the corn off the cob. Mix it with the flour.
- Add 2 lightly mixed eggs, sour cream and oil or melted unsalted butter. Mix!
- Pour buttermilk and mix it again until everything is combined.
- Grease 9″ × 9″ baking pan (or use a nonstick baking pan or a flexible silicone pan/Or use a cast-iron skillet/or any on your hand)
- Preheat the oven to 425F and bake for 25 minutes or until the edge of the cornbread starts to separate from the pan. Color should be golden!
If your cornmeal is instant, look on the back label and see if there is any sodium, or is it rising flour etc. If it is, then do not add baking soda because it does act like a rising agent and no need to add salt at all if it has sodium in it already!!!
Sometimes If I have on hand, I add mineral sparkling water instead of baking soda.
If you don’t like it too sweet add less sugar.
Sour cream is used to keep corn bread moist.
Wishing you a great week!
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Sandra’s Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license. For permissions email owner at firstname.lastname@example.org.