You know how I told you we eat pinto beans about twice a month at our house, right? Well, today I'm preparing another meal with them. Mexican cornbread is a recipe that my mom made for us while we were growing up. It is fantastic when served covered in beans and a side of coleslaw! Some people choose to add browned hamburger meat to theirs, but we eat it as a vegetarian dish.
Ingredients: 1 cup cornmeal 2 eggs 1 cup milk 1/2 teaspoon soda 3/4 teaspoon salt *1 bell pepper (diced) *1 onion (diced) 1 can corn 1 cup jalapeno peppers (the kind in the jar) 1/2 pound cheddar cheese (shredded)
*I'm not using these ingredients in my cornbread today.
Directions: Preheat oven to 350.
Mix everything together really well. Bake for 45-50 minutes, or until golden brown.
Living in small town Oklahoma, I am married to the sweetest man you will ever meet. We have five young children, so I would now consider myself a professional juggler. I'm a wannabe crafter, cook, baker, and gardener. Some might call me crunchy. I'm okay with it.