Mexican Corn Bread and a Story

Beans and cornbread are basic country cooking .    Believe it or not but this was served at the reception when I married the ex.  It was a lovely event.  LOL!  We didn’t intend to serve beans and cornbread but we had some hungry people attending so my ex-mother in law pulled out the leftovers from lunch and served it up on the good china.  I still laugh about that red neck wedding reception.  Now if that’s not country I’ll kiss your…

Mexican Corn Bread

• 1lb. ground meat, optional
• 2 C. yellow corn meal
• 1 C. flour
• 3 tsp. baking powder
• 1 tsp. soda
• 3 tbsp. sugar
• 2 tsp. salt
• 4 eggs
• 1 C. buttermilk or regular milk (I like buttermilk)
• 1 C. cheddar cheese, grated
• 1 C. onion
• 4 jalapeno peppers or 1 can green chilis
• 1 can cream corn
• 3/4 C. oil or melted butter

Brown ground meat with onion and mix together with all other ingredients.  Bake at 350 degrees for 30-40 minutes until top is slightly browned.  Be sure not to overcook or it will become dry.  This serves a lot of people!

Serve with a big pot of pinto beans.  I don’t have an actual recipe for beans but the trick to good pinto beans is cooking in an aluminum pot or an iron pot and stirring with a wooden spoon.  This must be done slow and you must season with ham or ham bone or dry salt meat.  Some people season beans with smoked ham hocks but I don’t care for them.