But plain cornbread, good as that is, isn't the most nutritious food. Think of cornbread like cake. How many different kinds of cake is there? A possibly infinite number.
Martha White Yellow Cornmeal has a pretty good Tex-Mex recipe on the side of the bag. I'm going to take Andy Garcia's chipotle chorizo and add it to the ingredients. I'm also going to add one extra egg (two eggs instead of one). And in place of two tablespoons of chopped green chiles, this has two tablespoons of my chile petin salsa (but you can stick with the chopped green chiles).
Martha, meet Andy.
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| Spicy cornbread: Tex-Mex style with chorizo and salsa |
2 large eggs
1 cup yellow corn meal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 8-ounce can cream style corn
1/2 cup milk
1 teaspoon sugar
1 cup shredded smoked cheddar cheese
2 tablespoons chopped jalapenos or fresh hot salsa
1 link of chorizo
Cook the chorizo on a skillet on low heat. Break it up into tiny bits and tilt the skillet to drain some of the grease.
Mix everything else into your mixing bowl and put the chorizo in last. Spread lard or no-stick cooking spray into a 8x8 baking pan, or a round pan of similar dimension. Pour your batter in. It's going to look watery, but not to worry; 25 to 30 minutes in the oven at 450 degrees will take care of that.
When it's done, you can eat it straight. Or spinkle honey all over it.
Buen provecho!
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