True Mexican Cornbread

And you thought Aunt Jen's cornbread couldn't be beat...

2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top. Bake for 30 to 35 minutes until center is set and top is golden brown. Makes 12 servings.

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Speedy Gonzales Spicy Bean Burritos

Why cross the Rio Grande when this traditional Mexican food recipe can be made easily in your own kitchen?

3 Tbs olive oil
4 cups black beans, soft and cooked
2 cups rice, cooked
3 green onions, well chopped
4 garlic cloves, well chopped
1 medium red pepper, well chopped
2 tomatoes
1 bunch spinach, cleaned and chopped
2 hot peppers, crushed
4 tortillas
2 cups shredded jack cheese
Salt and pepper to taste

In a frying pan, add the olive oil; when hot, add the onions, garlic, and hot peppers. Cook until the onions are translucent. Add the spinach and cook until the spinach softens and begins to cook down into the mixture. Lower the heat and add the black beans.

As the bean mixture is simmering, soften the tortillas. If you have a gas stove, simply rest the tortilla on the flame (be careful not to burn it) and turn it over. If you have an electric stove, place the tortilla in a frying pan and press on it with a paper towel so you don't burn your hand. Spin the tortilla in the pan, turning it over occasionally.

When the tortilla is soft, place it on a plate and place the bean mixture, the rice, and the tomatoes into the center. Bring the sides together over the beans and fold the ends up. Turn the burrito over with the seam down and serve with salsa.

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Shortening, instead of lard, makes this flour tortilla a lighter, healthier variety. ... It's Free. Authentic Mexican Tortillas. Submitted by: Jamie Mikall Martinez ... Customize This Recipe: Authentic Mexican Tortillas. Change to servings ...

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