Yummm, Mexican cornbread topped with salsa, guacamole and a side of coleslaw!
This morning I woke up to the news that we are getting down in the low 20’s here in Texas in the next couple of days. I’m sure that to most of you that isn’t cold at all, but here in Texas the 40’s feel pretty cold when you aren’t use to it. My husband is outside covering all the pipes and plants and I sure hope I don’t lose the rest of my herbs tonight. So tonight would be a good night for some cornbread.
I love all kinds of cornbread. My dad use to do one with “cracklins”, fresh corn and jalapenos. It was wonderful and my dad taught my husband to make it so now that is one of my husband’s specialities (that and his white beans with ham and country style ribs). A lot of Texans like a sweeter type cornbread, almost cakelike but it doesn’t even compare to the kind of cornbread we grew up eating. I always loved the way my mother and grandmother made those cute little corn sticks that were so crunchy on the outside. I remember how gross I thought it was when my grandfather would take a freshly baked piece of cornbread and crumble it up in his buttermilk that was so thick it was in clumps when it was poured out of the carton.
I have some of those little corn stick pans plus some that will make cactus shapped cornbread and teeny tiny corn sticks and also my favorite cast iron wedge pan that makes individual wedges. I haven’t used my corn stick pans in a while so a pot of beans may be on the horizon so I have an excuse to make cornbread again.
I love this Mexican cornbread recipe because it seems so comforting on a cold day. I like to serve it with guacamole, salsa or pico de gallo and sour cream. Black olives are also good as a garnish.
This cornbread freezes great. Just wrap in individual pieces and put in plastic freezer bag. My husband will come in from golf and pop a piece in the microwave for a quick snack.
I put my onion and jalapeno in my veggie chopped and a few pulls later I have the perfect size pieces.
I need to have a heading for our blog called “my favorite kitchen tool” because this made my list for favorite tool of 2009.
Brown the onion, beef and jalapenos until the beef is no longer pink. After this step, I usually put this in a colander and drain and rinse off the fat with very hot water.
After you have put some of the mix in the bottom of the pan you will top with the meat/onion mixture.
Top meat mixture with all the cheese and then spoon on remaining cornbread mix and smooth out top.
2 c. plain, yellow cornmeal
small can cream style corn
1 ears corn, kernels cut off
1/2 c. oil
1 tsp. salt
1 tsp. baking soda
1 Tbsp. sugar
1 can chopped green chilies
1 c. buttermilk
1 lb. ground beef
1 small onion, chopped
1 jalapeno pepper, chopped
2 c. shredded cheddar cheese
Guacamole, for garnishing
Salsa, for garnishing
Brown the ground beef, onion, and jalapeno in skillet until no longer pink. Drain in colander and run hot water over to eliminate some of the grease.
Mix all the other ingredients except for the cheese and meat mixture in a mixing bowl. In a 13 x 9″ oiled pan, put enough of the batter to just cover the bottom of the pan. Top with the ground beef and onion mixture and then the cheese.
Spread on the remaining cornbread mixture and smooth evenly over pan. Bake at 450° for 30 minutes.
This is great served with sour cream, guacamole and salsa. For some reason I have always served cole slaw with this. I guess a salad of any type would be just as good.