Corn Bread

Corn bread is a classic. The perfect accompaniment to chili, a super side in the summertime to all those vinegary fresh vegetable salads (if you actually feel like turning on the oven) and a best friend to anything barbecue.

I found the recipe I use most often on the back of a cardboard can of Quaker Corn Meal. Once I cut it out and stashed in my bread file, I have used it over and over, creating multiple variations using up leftover canned green chilies, apple sauce and even pumpkin puree. But by far the most delicious, moist and cake like variation is this one. Heat the cast-iron pan for a bout 5 minutes before adding the batter for a nicely browned crust and top the cornbread with sea salt and lots of ground black pepper before baking. You can’t go wrong and you won’t ever look back.

Continue reading

Mexican Corn Soup

Fresh corn soup with tomatoes and cream

I can’t wait for summer to make this soup. But don’t fret if you read this post months from now, in the middle of winter.  Although it’s best made with fresh corn and ripe on the vine tomatoes, a bag of frozen corn and a good can of petite diced tomatoes do the trick, too.  Somehow I manage to forget about this recipe in the winter months when I feel the need for hardier fare.  Perhaps I should remember to make this gem a bit more often instead of waiting to see corn appear on the local farm stands.

P.S.  As I was transposing this recipe from my mother’s recipe card, I noticed for the first time the note at the bottom of the recipe about Corn and Shrimp Soup.  Where have I been?  I must try this next time!

Continue reading