Chow Time: Cornbread with a Mexican twist

By Charles R Fortson

Cornbread is a Southern staple that will be a hit as part of a meal or a snack that will be the talk of the party.  At Uncle Rays, we serve it with our juicy pork chops.

Cornbread became a vital food in the American South, where the hot climate made growing corn easier than wheat.  Southern cooks adapted early versions made by Native Americans who first cultivated corn, and European settlers, who added eggs, milk and fat to their simple mixtures of cornmeal, water and salt.  Southern cooks developed varied sweet and savory styles according to regional preferences.

We call our specialty at Uncle Rays Mexican Cornbread.  It is oven-cooked as pot muffins.

Ingredients

½ cup melted butter

3 large jalapenos, deseeded and firmly chopped

1 small can of creamed corn

1 cup of milk

3 Large eggs

1 box of Jiffy Honey cornmeal

2 cups of regular cornmeal

Directions

1.       Use medium mix bowl.

2.       Add eggs and milk.  Mix well.

3.       Add cornmeal and stir mixture until it is rather thick.

4.       Mix in cream corn and jalapenos.

5.       Pour mixture into butter-coated pan, filling it to about 7/8-inch full to allow for some rise.

6.       Place into oven preheated to 370 degrees and cook for 20-25 minutes depending on thickness of the mix.

7.       Top with any remaining butter and serve.

Editor's Note: Charles R Fortson is owner/chef at Uncle Ray's across from Lake Lincoln State Park.