Tuesday, September 13, 2011

Tasty Tuesday - Mexican Cornbread

Fall is in the air and I am ready to get back in the kitchen! For me, a big pot of chili is the official kickoff to the season. Many times we simply eat crackers, corn chips or tortilla chips with our chili. However, when I have more time in the kitchen this cornbread with a Mexican twist is our must have side dish. It is more like a spoon bread than regular cornbread but I guarantee you won’t mind not being able to hold it in your hand! As we Viars like to say, “It is SOME kind of good!”

Mexican Corn Bread


1 cup yellow corn meal                         1 small can green chilies, chopped and drained
2 eggs                                                  1 can cream style corn
1 tsp baking soda                                 ½ tsp salt
4 oz grated cheese                                ½ cup buttermilk
½ cup vegetable oil

In a medium bowl stir together corn meal, baking soda & salt. (You could also use a corn meal mix that already has those ingredients. I done both with good results.) In a separate bowl beat eggs, then add corn, buttermilk, oil, and chilies. Mix well, then stir in grated cheese. Pour into a well greased 9 x 13 pan. Bake at 450 degrees for 15-20 minutes.

*I inherited this recipe from my husband’s Aunt Helena. We had dropped by for a visit when she shared some with us and, like many good cooks, she was happy to pass along the recipe. I still have the original small slip of paper I scribbled it on and think of her every time I pull it out of my recipe box. It’s like I can go back to her kitchen and feel the love. That piece of paper somehow connects me to her and that precious memory which probably explains why I have never written it down anyplace else.

For me, that’s what cooking is all about….making memories and sharing life and love.

Happy cooking,

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