Thursday, January 3, 2013


Happy New Year!  Here it is 2013, and have you had your New Year's food?  Up in the Midwest it is corned beef and cabbage, but down here in the South it is black-eyed peas, cabbage and cornbread.  Here is my version of cornbread which is easy and good.

Martha White corn meal mix, white or yellow (Don't use the Jiffy corn meal because it has too much sugar in it.)

Follow the directions on the package,

• 1 egg,
• substitute buttermilk for milk,
• add one 11 oz. can of whole Mexican corn, drained,
• add one cup of shredded cheese,
• add a couple of drops of hot sauce.

and mix well.

• 2 slices bacon
• ¼ finely chopped onion
• 1 finely minced garlic clove (optional)

Chop up two slices of bacon into a cast iron skillet and add ¼ cup finely chopped onion and garlic (don't let the garlic burn); heat bacon and onion in the oven at 400°; cook until the fat is rendered out of the bacon and the onion is tender. Don't drain, but pour the mixture directly into the very hot cast iron skillet and cook for the given time on the package.

You can add the following variations:
• pork cracklings
• jalapeños, bell peppers or other peppers

I serve this cornbread with pinto beans or black beans. Oh, and yes I realize this is high in calories and it is not a heart-healthy recipe, but it is very easy and very good!


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