Thursday, June 14, 2012

Summertime, summertime, sum, sum, summertime

Sorry it's been a bit since I posted it's been a bit of a rough start to the summer. Kids with flu, bronchitis, vacation, Vitamin D deficiency oh the list goes on and on. Things are back to normal and I've made a quick meal I think is great for the summertime. Mexican Cornbread!!! Here goes.
Best to use well seasoned 10 - 12 in black iron skillet. Put it in the oven to heat up while pre heating the oven to 450. Brown ground beef, turkey or any ground meat you like. Add onions, garlic salt and pepper, put in taco seasoning and a drained can of pinto beans and a small can of chopped chilies. Now let it simmer and make cornbread. I use yellow meal mix, 1 egg, 1/2 stick of melted margarine, a nice plop of sour cream a drained can of corn and mix with buttermilk til it's a thick consistency.
Once the oven is ready and the skillet is hot pour a couple of Tbsp of oil and then pour about 3/4 of the batter. Spoon the meat/bean mixture almost to the edges. Don't be concerned about the bread rising it's ok but work quickly. Ok now sprinkle about 1 1/2 c of shredded cheddar cheese. Top with the remaining batter smearing with a spoon as needed to cover the cheese. Bake about 20 min until golden brown on top. Remove from oven and let sit a few minutes while you get you drinks together and set the table. I cut the bread into pie shape servings. I often serve fresh cherry tomatoes from the garden or a salad on the side. Might even use a dollop of sour cream and a spoon of salsa on top. Guacamole would go great with this meal. Leftovers are even better if you can manage to have some : )