Old Favorites For Cooking: Rice and Lentils
The fresh flavor of summer, straight off the vine; growing cucumbers

Old Favorites For Cooking: Mexicali Corn Bread

Mexicali cornbread

I was never a big fan of corn bread, but on our last excursion to Texas I became an addict. At an unpretentious rest stop we were served a spicy/cheesy corn bread with a heaping bowl of chili and a flagon of beer. Hearty enough to mop up the leftovers and tasty enough to eat alone, you will be pleasantly surprised by our Mexicali masterpiece.

Empty the contents of this tube into a large bowl and mix with:

  • 1 CUP MILK    
  • 1 LG EGG
  • 1 CUP SHREDDED MONTEREY JACK CHEESE (If you like spicy food add pepper jack cheese)
  • 1 TSP PICANTE PASSION (not the whole packet enclosed)

Pour the mixture into a greased 9x5  bread pan and cook in a preheated oven at 425 f for 15 to 20 minutes or until a cake tester comes out clean. 

Ingredients: Coarse ground cornmeal, Corn, Arrowroot, and Rice Flours,  baking soda, and Picante Passion (onion, paprika, garlic, parsley, celery, crushed red pepper, cayenne pepper, black pepper, oregano, kosher salt).

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Photo Credit: Justin Hansen


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