A lot of things have changed for me this year. I quit my soul-sucking social media job where the money was fabulous but my heart not so much. I said goodbye to stability and went out on my own, starting my own business. I need a third thing to round out this paragraph, but honestly, aren’t those two enough?!
I’m not someone who likes change. Maybe it was losing a parent at 10 years old, maybe it was having an “oh dear lord what is he going to do next” alcoholic father? Who knows (yeah, it’s DEFINITELY those two things). Either way, I’m not great with change.
So, how have my first 3 months as a freelancer been? Um, a lot of fucking change all the freaking time. Just two days ago I was finally feeling wonderfully balanced for the first time in weeks. I had a surge of creative energy, so I decided to make these Cornbread Jalapeno Poppers. Great idea right? As I was walking out the door to head out on my leisurely grocery trip, I got an email that I had lost a client.
Well, I grabbed my purse and stomped out the door with more drama than Scarlett O’Hara. Could things just stand still for a freaking minute?! Why is this so hard?! Why doesn’t anything ever go my way?! This was the conversation that was playing on loop in my head. The Whoa Is Me Greatest hits.
When I got to the store, I made my way over to the jalapeños where an employee was stocking produce.
The jalapeno shelf was empty.
“Do you have any jalapenos?” I asked.
“No, we didn’t get any this week,” he replied.
“Great. The one thing I need,” I said in a sing-songy way to mask my brattiness.
And do you know what this employee did next? Without me asking, he went to the back to double check for me. Still no luck. I was so touched that this guy would stop his workflow for me that I thanked him and told him about the jalapeno poppers I was going to make. I’d just go to Von’s down the street for the peppers.
“Hold on,” he said. “I’m going to get you some from the deli if they’ll let me.”
I protested. He’d already done enough, but he wasn’t taking no for an answer.
I waited there for a full five minutes, and then I saw him walking toward me, carrying a bag with the biggest grin on his face.
“I got them,” he said. “Hurry, take some,” he opened to bag for me.
“These are HUGE,” I said.
“I know!” we both laughed.
I thanked him profusely and we ended up chatting about chilis for 3 more minutes. (He uses Anaheim chilis because jalapeños are too spicy for his kids (and him)).
I left, my mood completely changed all because of one man’s graciousness.
As I walked home, I realized something. My life is always going to be changing constantly, with great news and great upsets, and either I can stomp around playing the victim, ignoring the small delights of each day, or I can lean into faith a little bit.
Someone will always come through with some jalapeños. Even if they’re not exactly how you thought you’d get them in the first place.
And in the future, I’ll definitely pay it forward and go above and beyond to help someone in need of jalapeños, whatever their “jalapeños” may be.
PS: HOLY HELL!! These Cornbread Jalapeno Poppers turned out so well. Make these for every social gathering ever. Here’s the recipe. The bacon on top is a MUST.
Don’t forget to pin this recipe: click here.
Cornbread Jalapeno Poppers
These cornbread jalapeno poppers are filled with corn and lots of cheddar cheese. It's a healthier take on the classic jalapeno popper.
- 12 large jalapeños
- 1 box cornbread mix
- 1 tbs honey
- milk the amount your cornbread mix calls for
- 1 egg
- 1.5 cups sharp cheddar cheese
- 1 cup corn canned or fresh
- 1/3 cup green onions chopped, plus more for topping
- 4 strips bacon
Pre-heat oven to 350. Cut the jalapenos in half. Remove all the seeds and veins.
Make your cornbread according to the recipe on the box (mine calls for 1 egg and 1/4 cup milk). Add in one cup of cheddar cheese, 1/3 cup scallions, 1 tbs honey, and 1 cup of corn. Mix until combined.
Stuff each pepper with a large spoonful of your cornbread mix. Sprinkle all the stuffed jalapenos with remaining cheddar cheese.
Place on a baking sheet. Bake for about 15-20 minutes or until the cornbread is fully cooked.
Meanwhile, over medium heat, cook the bacon in a medium pan, flipping every once and awhile until crispy but not burned! Remove and place on a plate lined with paper towel to soak up the grease.
Once cooled, crumble the bacon into bits.
Remove jalapenos from the oven. Top with chopped scallions and bacon bits. Serve with a touch of sour cream, ranch dressing, or salsa.