I never really liked cornbread; I found it either too grainy or too sweet, that is until I was introduced to this recipe by my sister-in-law. This version has been adapted from “Holly Hock Cooks” a book created by the cooks of this west coast retreat located on Cortes Island in BC’s Georgia Strait. Unlike some restaurant versions that would pass more as a dessert, this corn bread contains 5 cups of vegetables. Cornbread has many times travelled along side chili, soups and stews for the perfect mountain ski weekend. The recipe makes enough to share with another family or for leftovers which can be wrapped and frozen. I use jalapeño cheddar or havarti to give it a bit of heat and it saves a step but you could also use a seeded and minced jalapeño along with regular monterey jack cheese. Or leave out the heat for a kid pleasing version.
You can fill these as much or as little as you like depending on your family. I find 6 works well for one recipe but small kids might only eat half of one. For a dairy free version use special cheese or dice up an avocado in place of the grated cheese.