GRANDMOTHER BURRELL’S MEXICAN CORNBREAD

I can see my grandmother in my mind’s eye with her apron tied up high on her waist, a dishrag tucked in the strings, and all sorts of pots on the stove. She would spend all day in the kitchen if she could. She just loved being right there in the middle of everything, jokes and giggles a-flowing! When she baked this spicy cornbread, she’d make batch after batch and me and my sweet cousins Shaina and Hailey would not let a batch sit around for long. Whatever muffins were left she would wrap in a dish towel and send home with us.

This cornbread is good served with chili, of course, but it’s wonderful just the way she’d give it to me: sliced with a little pat of butter tucked inside. I love spending all day in the kitchen cooking for the ones I love, just like my sweet Grams. I miss her!

Makes 4 servings

1½ CUPS SELF-RISING CORNMEAL

3 EGGS

ONE 14.75-OUNCE CAN CREAM-STYLE CORN

1 CUP GRATED SHARP CHEDDAR CHEESE

1 RED BELL PEPPER, FINELY DICED

2 JALAPEÑOS, SEEDED AND MINCED

½ CUP CANOLA OIL

1. Preheat the oven to 425˚F. Place a 9-inch cast-iron skillet in the oven to heat up—you want the cast iron hot before you pour the batter in. This makes for a really good cornbread.

2. Mix all the ingredients together in a bowl. Pour it into the hot skillet and place it in the oven. Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, about 20–25 minutes.

SOUTHERN SIMPLE: This cornbread bakes up well as muffins, too. Just make sure you coat the tins well with cooking spray to ensure that they don’t stick.

SOUTHERN SIMPLE: Try this cornbread with the Manly Man Brunswick Stew for a dinner sure to please the man in your life.

For a quick lunch, crumble this cornbread over a bowl of black-eyed peas.

SOUTHERN MOTHER: If your kids haven’t developed a real taste for hot flavors yet, trade the jalapeños for 2 tablespoons finely chopped green bell pepper.