Saturday, April 6, 2013

Virginia's Mexican Cornbread & Slap Your Momma Pinto Beans

My mom might be surprised that one of my favorite recipes she made while I was growing up was her version of Mexican Cornbread.  She probably hasn't made it in years, but when she did it could certainly feed a crowd.  Her house was always filled with a half a dozen boys made up of my brother's friends and our boy cousins.  Dinner was always a big deal and no one ever walked away hungry. 

Her version of Mexican Cornbread has ground hamburger meat and some of you might liken it to 'Taco Pie'.  This was one of the very first recipes I made when Scott and I got married and when we want comfort food this is my go to recipe.  It's a good potluck dish to take to anywhere and although I haven't tried it in a jumbo version in my roaster for a huge crowd of 50 or more, I can't see why it wouldn't be a huge hit.  Along with my spiced up version of beans from a can.....yes...I cook from a can occasionally and make people believe I cooked them from scratch - they are that darn good.  With my Cheesy Baked Tomatoes that I have posted on my blog before, it's a great meal.  Left overs are even better the next day!  Sometimes I'll serve it with my Nolana's Family Hot sauce and some tortilla chips.

Virginia's Mexican Cornbread

2 lbs of ground hamburger meat, browned and drained with
1 onion, chopped fine
1 large can green chili's
1 can Rotel Tomatoes
2 packages of cornbread, prepared according to directions uncooked (not baked yet)0 or homemade cornbread uncooked
1/2 cup milk (for cornbread)
2 eggs, beaten (for cornbread)
1 can cream of corn (for cornbread)
2 - 4 cups Mexican Blend grated cheese or mild or sharp cheddar cheese

On your stove, brown hamburger meat and chopped onion until it is no longer pink and browned. Drain excess fat and add 1 can green chili's and 1 can of Rotel Tomatoes (I prefer the can with lime and cilantro).  In a separate bowl prepare cornbread to package directions, reducing milk to 1 cup milk for both packages and add creamed corn to mixture. Set cornbread mixture aside.  Do not cook cornbread yet. 

In a 9 x 13 inch Pyrex or casserole dish that has been sprayed with Pam cooking oil or greased, add hamburger mixture.  Sprinkle 2 cups of cheese on top of hamburger mixture.  Pour cornbread mixture on top of meat.  Bake in a 425 degree oven for 45 minutes or until the top of your cornbread is slightly browned.  The last five minutes add 2 cups of grated cheese on top of cornbread.  Allow to cool for ten minutes and cut in to squares.  Serve with my Slap Your Momma Pinto Beans below and Cheesy Baked Tomatoes from my blog!  Along with sweet iced tea or your favorite margarita, dinner is served!


                                              Slap Your Momma Pinto Beans

1 - 16 ounce can of Pinto Beans (I prefer Bush's Pinto Beans)
3 - 4 cups water
1 large onion chopped
1 stick margarine or butter
1 teaspoons garlic salt
1 teaspoon Tony Chachere's Cajun Seasoning (like an All Spice Seasoning)
1 teaspoon black pepper
1/2 cup cilantro, chopped fine (optional)

Open can and place in a large dutch oven or pot.  Add 3 - 4 cups water as you do not want the beans with too much water.  Add onion, margarine/butter and spices.  Stir well.  Bring heat slowly up to a boil on the beans and turn down to a low simmer (low fire).  Cook for 20 - 30 minutes.  Add cilantro the last 5 minutes.  Spoon into bowls with the juice from the beans.  The bean broth is what will make you want to 'slap your momma' as we say in the south!  You can also drain the juice and serve on the side of you main dish.  These beans are absolutely amazing the next day.   Also, if you are a tomato lover, you can add canned tomatoes to the beans as well for an added flavor combination!  Enjoy!