Frida Kahlo, Fruits of the Earth (1938-39)
oil on masonite, 40.6 x 60 cm, Coleccion Banco Nacional de Mexico

In the painting Fruits of the Earth (1938-39), Frida Kahlo‘s subjects defy gravity. The foodstuffs sit upon a horizontal picture plane with no shadow, denoting a high perspectival point. There is a particular focus upon the corn, with two ears covered by green husks and one revealing the white kernels. Corn originated in Mesoamerican and was central to the culture. No less than three gods were worshiped during various periods of the yearly harvest cycle which signifies the importance of the produce within both the spiritual and culinary context (1).

Jalapeño Cheddar Cornbread

1 TB butter
2 shallots, sliced
1 can corn, drained
1 3/4 cups semolina
1/2 cup +1 TB flour
2 tsp baking soda
1 cup sharp cheddar cheese, grated
1 egg
2 1/4 cups milk
2 1/2 tsp lemon juice
3 TB pickled jalapeños, chopped

Saute the shallots in the butter until golden and they begin to carmelise. Add the drained corn and cook for a further 5 minutes, once done remove from the heat and let cool.

Preheat the oven to 375°F/190°C and prepare baking dish with butter. Combine the semolina, flour, baking soda, and 3/4 c cheddar cheese in a large bowl. In a separate bowl combine the egg, milk, lemon juice, jalapeños, and corn/shallot mixture. Incorporate the wet ingredients into the dry but be careful not to overmix.

Pour the batter into the prepared baking dish and bake for 25 minutes in the preheated oven. Remove and top with the remaining cheddar cheese and return to oven to finish cooking. After 35-40 minutes the cornbread should be golden on top and set through. Remove from oven, slice and serve warm. Can freeze for 1 month.