Jalapeño cornbread

cornbread

THE PASTRY WORKSHOP is off and running, as they say. It debuted Monday with jalapeño cornbread, something I first enjoyed in Texas in the late 1990s at a popular gumbo restaurant just behind the Houston House Apartments where I lived a miserable year after my second wife tossed me into the street.

But let’s not wander down the sad alley.

While in Houston 10 years ago, en route to Atlanta, my Mexican bride and I lunched at the gumbo joint, the name of which escapes me, and the gumbo was accompanied by yummy* jalapeño cornbread. A Georgia Cracker by birth, I’ve eaten lots of cornbread in many guises, but never before with jalapeños, a Mexican twist.

When we returned to our mountaintop Hacienda, my wife began making jalapeño cornbread, and we have it every night to accompany the big salads I prepare to eat upstairs in the recliners while we watch Netflix.

The proper flour is not common here, but we find it in the state capital in a natural food store.

Unlike all her other tasty goods, she does not make jalapeño cornbread to sell. It’s just for us, and a friend who lives down the road gets some on occasion too.

Now and then I make gumbo which is a stupendous addition to jalapeño cornbread, or perhaps it’s the other way around. No matter. It’s a great way to live, and I pray it continues for a long, long time.

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* Some years ago I was criticized for using the word yummy. But here it is again. Do forgive.