Today’s link-up is a fun one for me to share.  I’m joining in with Take-a-Look Tuesday over at Sugar Bee Crafts.  Also joining in with the Tea on Tuesday Blog Hop.

My grandmother and great-aunts were wonders in the kitchen, whipping up delicious recipes and trying new things all the time.  I love to cook… when I’m inspired and can get creative.  Most nights around here, that’s not really the case.  However, Honey’s office is sponsoring its annual Chili & Cornbread Cookoff this week, so in anticipation, I’ve been working on perfecting my prize-winning* cornbread recipe from last year.  It was good, but this year I think I’ve found an even better flavor profile.  Let me know what you think, and I’ll let you know if I win any of the prizes.

* I won 3rd Place last year!

JennLee’s Garlic Cornbread

• 1 cup all-purpose flour (white or wheat, to your preference)
• 1 cup yellow cornmeal
• 2/3 cup white sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil
• 1/2 of a head of garlic, peeled and coarsely sliced. (NOT half of a tiny clove. Half of that whole head or bulb of garlic.  Trust me.)
• 1 tsp finely grated horseradish (prepared horseradish in a jar is fine)
• 2/3 tsp nutmeg

Preheat oven to 400° F (200° C).  Grease a 9-inch square dish. Peel and coarsely slice each clove of half a head of garlic.  (Each clove should yield about 4 slices, maybe 5.)  Saute garlic in a teaspoon or teaspoon and a half of butter.  When garlic has good caramel color starting to show, stir in horseradish just until heated.  Pull off heat and set aside.

Mix first 8 ingredients in a bowl.  Add nutmeg.  Stir well, adding garlic and horseradish last.  Pour into greased dish.  If desired, sprinkle a pinch more nutmeg on top, not stirring into mixture.  Cook 20-25 minutes, until golden brown on top and a toothpick comes out clean.

Recipe can be doubled easily and cooked in 13×9 in dish.