Mexican Cornbread

Ingredients :

• 2 cups self-rising flour
• 1 cup cornmeal
• 1/2 cup oil (for batter)
• 2 cups or more buttermilk (enough to make a very wet batter)
• 1/4 cup oil (for skillet)
• 2 eggs
• 1 can creamed corn
• 1 onion, chopped
• Pepperoncini peppers (to taste)
• 1 green pepper, chopped
• 1 small bag sharp cheddar cheese
• A little pepper juice (from the pepperoncini)

Instructions : 

1. Preheat your oven to 450°F (approximately 232°C).
2. Pour 1/4 cup of oil into a large skillet and place it in the preheating oven.
3. In a large bowl, whisk together the self-rising flour and cornmeal.
4. Add the 1/2 cup of oil to the dry ingredients.
5. Gradually add the buttermilk, mixing until you have a very wet batter.
6. Stir in the eggs, creamed corn, chopped onion, pepperoncini peppers, chopped green pepper, sharp cheddar cheese, and a little pepper juice.
7. Carefully remove the hot skillet from the oven. Pour the cornbread batter into the hot, oiled skillet.
8. Bake for approximately 20-25 minutes, or until golden brown and cooked through.

Hearty Cabbage Soup

This recipe makes a large pot of comforting and flavorful cabbage soup.

Ingredients:

1. 1 small head of cabbage, chopped
2. 2 lbs ground sirloin
3. 3 large cans of whole tomatoes, undrained and roughly chopped
4. 1 tablespoon chili powder
5. 1 green pepper, chopped
6. 3 large onions, chopped
7. 4 dashes Texas Pete hot sauce (or your preferred hot sauce)
8. 1 large can kidney beans, drained and rinsed
9. 3 cups cooked pinto beans
10. Water, to make soupy

Instructions:

1. Brown the ground sirloin in a large pot. Sprinkle the chili powder over the meat as it cooks and stir to combine. Drain off any excess grease.
2. Add the chopped onions and green pepper to the pot and cook until softened, about 5-7 minutes.
3. Stir in the chopped cabbage, whole tomatoes (with their juice), kidney beans, and cooked pinto beans.
4. Add enough water to the pot to reach your desired soup consistency. Remember to use plenty of water as it will simmer for a while.
5. Add the Texas Pete hot sauce (or your preferred hot sauce).
6. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least one hour, or even longer to allow the flavors to meld.

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