My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, June 14, 2010

Mexican Cornbread

There must be a hundred Mexican Cornbread recipes floating around. I have several that I use, but this is the one I seem to go back to. I think other than the fact it is so good, it doesn't make so much that you're eating the same pan of cornbread for days.

Mexican Cornbread
4-6 servings
print recipe

1 1/2 cups self-rising cornmeal
1 cup milk
1 egg
Small can cream style corn
1 chopped onion
3 or 4 jalapeno or chili peppers
1/2 cup vegetable oil
3/4 cup cheddar cheese, grated
Chopped bell pepper and celery may be added

Combine all ingredients. Bake in greased casserole at 400 degrees F for 45 minutes.

This may be baked in a large ring mold and filled with beef stew, chili or chicken a la king.

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