Have I told you about my newest obsession (after Spinach, Sweet Corn and Cheddar Cornbread)? No?
Well, since you insist…
For the last few months a group of friends and I have been meeting on our terrace to do “power yoga” with a friend trainer. This is not my first time, nor is it for the other participants, but in my case the last time I attended a yoga class I was a few sizes smaller and more than a decade younger. My yoga adventure lasted all of four weeks. Not only did I suck at it, I found it extremely boring.
I’m one of those humans who has trouble decompressing; relaxing stresses me out. I have a hyperactive mind, and my old yoga class, with its esoteric overtones, quiet music and smell of incense ended up incensing me. By week two I was trying to come up with excuses not to show up, by week four I felt like screaming, and that’s when I quit.
It’s not like I was missing the exercise, I was running several times a week then, but I really wanted to stay flexible, something runners usually have a problem with.
Fast forward to today: I’m heavier, much older, and even more impatient than in my pre-motherhood days. You’d think I’d stay away from yoga like the plague. Luckily Ilana shamed me into doing it, something I’m grateful for.
Unlike my first yoga class, there is nothing esoteric about it: It’s all about moving, flexing, sweating and laughing like mad people. Each class is like a social gathering for us, a small group of friends (who also happen to be neighbors), all of a certain age, and with the same wicked sense of humor. We exercise our laughing muscles as hard as any other. A little self-deprecation goes a long way. I’ve found that I’m not that bad at it, and will probably be pretty decent with a few months of practice.
But what we enjoy the most is the food. Well, yeah, isn’t food part of yoga? If it isn’t then we didn’t get the memo. I’m using my friends as tasters for many of my recipes. The losing weight part may not be going as intended.
This Spinach, Sweet Corn and Cheddar Cornbread is just wonderful.
It will be in our next yoga class. And I am sure it will be a success. I’ve taken a Dominican dessert (pan de maíz), and turned it into a savory dish that combines cheddar, spinach and delicious Del Monte® Whole Kernel Corn — which sponsors this recipe. It contains dairy, vegetables, protein and carbohydrates in a portable meal that is perfect for school snacks, to take to work, or as a hearty breakfast.
Spinach, Sweet Corn and Cheddar Cornbread Recipe
- 3/4 cup of cornmeal
- 1/2 cup of all-purpose flour
- 2 eggs
- 3/4 teaspoon of baking powder
- 3/4 cup of diced cheddar cheese
- 1/2 cup of milk
- 1/4 teaspoon of salt
- 1/2 cup of sweet corn
- 1/2 cup of chopped spinach
- 2 sliced chicken sausages
- Heat oven to 300 ºF [150 ºC].
- Mix all the ingredients. Pour into 8 silicone baking cupcake cups
- Bake for 20 minutes, or until they turn golden brown on top.