Mexican Cornbread and Spicy Pinto Beans go together like chocolate and peanut butter. One can be eaten alone and be fabulous or together, and you have a win win combination.
The weather is turning cooler here in Texas, where we are, and it has been raining a lot. So my husband and I have been in the mood for beans and cornbread.
Sometimes I cook my beans with meat, and sometimes I just cook what I call Spicy Beans without meat.
Usually, I cook them in my crockpot overnight, which is a great way not to wait for the beans to cook during the day.
It seems like I get impatient and want to rush the beans on the stove, and then I burn them.
This way, I can just wake up, and they are ready. It just seems natural to combine cornbread with beans.
This time I made my Mexican Cornbread and served the beans with my Hot Sweet Pepper Relish that I canned this summer.
Mexican Cornbread
- 1 cup cornmeal
- 1 cup flour
- 1 Tablespoons baking powder
- ½ tsp. soda
- ½ tsp. salt
- ¼ cup flour
- 3 Tablespoons sugar
- ½ cup buttermilk
- 2 eggs, slightly beaten
- 1 15.5 oz. can cream corn
- 1 medium onion, chopped
- 2 fresh jalapeno peppers, seeded, chopped finely
- ½ lb. cheddar cheese, grated
- 4 Tablespoons vegetable oil, divided
While oil is heating, in a large mixing bowl, stir together with a whisk the dry ingredients, cornmeal, flour, baking powder, soda, salt, and sugar; and set aside.
In a four quart measuring cup, stir together buttermilk, eggs, cream corn, and 2 tablespoons oil.
Pour buttermilk mixture over dry ingredients and mix until moist, not stirring too much.
Add Cheese, onion, and jalapeno pepper, and fold in until evenly mixed.
Remove the skillet with the heated oil from the oven and pour the cornbread mixture immediately into the hot skillet.
Return the skillet back to the oven and bake for 40-50 minutes or until cornbread is firm to the touch and golden brown.
Serve from the skillet or turn out onto a serving plate.
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