{football friday} - guest blog from a transplanted okie & her spicy (sooner) cornbread
Thursday, September 29, 2011 at 9:27PM It is with great delight that I introduce my blog friends to one of my favorite college football fans and dear friend - Tracy Noerper. Very few times do I meet a colleague who shares my passion for college football. Tracy is one of those people. Given her dedication to the University of Oklahoma and their impressive history, you can see why. I'll let her tell you the rest of the story... Thanks Tracy. Great to have you on the blog!
Since moving to Tennessee in the early 1990’s I’ve been known to hum along to the Tennessee Volunteers football fight song “Rocky Top”. It’s a good song. I’ve even been to a game at Neyland Stadium. Quite impressive to watch the “T” being formed on the field. But I can’t deny I don’t really get excited about football until I hear the University of Oklahoma fight song. When I do, my heart sings – I’m a Sooner!
This year marks Oklahoma’s 117th football season which includes 14 undefeated seasons. Cheering the Sooners throughout the coaching era of Barry Switzer, Brian Bosworth’s mohawk, Adrian Peterson, and now Coach Stoops, I proudly hang my OU flag in the front of our house and cheer on the #2 ranked Sooners. Amen!
In case you’re wondering, Sooners were those folks that rushed ahead to claim their land (breaking the rules only slightly) back in the Oklahoma Land Run of the 1880’s. While that was definitely before my time, I consider myself to be “Sooner Born and Sooner Bred”, and as the song says, “When I die I’ll be Sooner Dead.”
You can’t live in Oklahoma without loving BBQ and all the fixins’ which to me scream tailgate fare and fall football. I love cornbread too, another Oklahoma staple, and this recipe spices it up with zesty jalapeno peppers (from my garden) along with corn and cheddar cheese. A batch of Spicy Skillet Cornbread makes ahead and freezes well. It goes great with a side of BBQ, Chili or simmering pot of Pinto Beans. Wishing you happy tailgating & a BIG “Boomer” to ya!
Spicy (Sooner) Skillet Cornbread
2 fresh jalapeno peppers – seeded & small diced
½ small yellow onion, small diced
1 cup shoe peg corn
1 ½ cups yellow cornmeal
1 cup all purpose flour
1 tbsp sugar (more if you’re Southern & like sweet cornbread)
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
½ cup melted butter, cooled
1 cup low-fat buttermilk
3 large eggs, slightly beaten
¼ cup sour cream
1 cup sharp cheddar cheese, shredded
Vegetable oil, scant
Preheat oven to 400°. Add small amount of vegetable oil to large cast iron skillet and place skillet into oven while pre-heating so oil & pan become hot.
Combine jalapeno peppers, corn and onion in smaller skillet on stove top with 1 tbsp oil. Over medium heat sauté until tender (about 5 minutes). Set mixture aside.
In large bowl, stir together dry ingredients: corn meal, flour, sugar, baking soda, baking powder and salt. Into the dry mixture, add wet ingredients: butter, buttermilk, eggs, sour cream. Mix. Add in cheese and jalapeno/onion/corn mixture. Mix only until combine.
With oven mitt, pull hot skillet out of the oven and pour in cornbread batter. Place skillet back into oven to bake for 25 minutes. Let Cool slightly in pan. Cut. Serve.
~Tracy Noerper is a Registered Dietitian living and working in Nashville, Tenn. She shares fun, food & football with her husband Rob and two monkey boys Ian and Christian.
If you're planning on some delicious eats for football season, I invite you to join the {football friday} bloghop. Simply fill out the link to share your recipe - everyone's welcome, all season long. And please be sure to visit the other recipes listed for more great tailgating ideas!
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