I’m a big fan of my tried-and-true “Jimmy Crack” Corn Cake. So are a lot of people I cook for. So why publish another corn cake recipe? It’s the same basic recipe at its core, but I was intrigued by the addition of cheeses and green chiles. The poblano also adds a layer of smoky interest. I now use this for “extra special” corn cake, for a little variety.
- 1/4 cup butter
- 1 cup onion, finely chopped
- 1 poblano pepper, finely chopped
- 1 pinch salt
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 egg, beaten
- 1 bag (12 oz.) frozen corn
- 1 can (15 ounces) cream corn
- 3 cans (4 oz each) diced green chiles
- 1 cup shredded shar Cheddar cheese, divided
- 1 cup shredded pepper jack cheese, divided
- 1 pkg (9 oz) corn muffin mix (I use Jiffy)
Melt butter in saucepan over medium-low heat. Add onion, poblano and salt and sweat until onion is soft and translucent, but not browned. Add garlic and cook for another 2-3 minutes. Set aside and let cool to room temperature.
Preheat oven to 350 degrees. In a large bowl, combine onion mixture, sour cream, egg, corn, green chiles and 1/2 cup of each cheese. Add corn muffin mix and stir until moistened.
Pour mixture into greased 2.5 quart baking dish. Bake for 45 minutes. Remove from oven, top with remaining cheese, then return to oven for another 15 minutes, or until top is well browned.
Serves a crowd.
I had the most interesting encounter last weekend, that gave me a strange sense of . . . I don’t know what. Amazement I guess, at how diverse our world is.
I was volunteering in the hospitality room at my daughter’s swim club meet, working with a couple other moms. One is Chinese, studying neuro-science in the US for the last 18 months. I was about to discover that she primarily feeds her family traditional Chinese food, and thus has not experienced a wide range of American cuisine. Whatever American cuisine is, I would not have been able to define before the experience that was about to unfold.
As the breakfast tacos were brought in, her eyes widened.
“Are these American breakfast food?” she asked.
Being the food lover and informal educator that I am, I found myself explaining the ins and outs of breakfast in Texas. How tortillas are a Mexican staple, how salsa is made from tomatoes, and how chorizo is a spicy Mexican sausage, while bacon is more a result of the American influence. My new friend quizzed me until she got the words right, and listened to my explanations with rapt attention. I actually still don’t know where scrambled eggs fall in terms of taco authenticity. But I sure felt smart, in addition to satisfied at having been able to expand her horizons.
An hour later, we found several boxes of kolaches waiting to be put out. The eyes widened, the questions began again. This time I felt less like an expert, so I in turn began quizzing random coaches and volunteers as they came into the room.
“How traditional are these kolaches, and is the Czech influence that introduced them common to only this area, or all of Texas?” I found myself asking one willing pontificator.
Huan and I then both learned that while there is one town considered the heart of the Czech population around here, the influence extends throughout most of East Texas. We also learned that traditional kolaches are the jelly filled dough variety, while the sausage or bacon filled ones are once again the result of American influence. However, around here, people tend to refer to the meat buns as kolaches, and the jelly filled ones as danishes. I did not even know that! All I know is that I approve of kolaches!
The thrill of watching someone discover regional food within the confines of that humble hospitality room did not end there. I was able to talk my new friend through making coffee in the gigantic coffee pot, which she professed to like much better than when she had tried to make it at home.
She pointed to my piles of carrots and cut celery next to the bowl of ranch dressing, and asked what we call these when presented this way. I was indeed over-scholarly enough to teach her the word “crudite” but then gave the caveat that around here no one would know what she meant unless she said “cut-up veggies.”
When the local deli dropped off platters of sandwiches for lunch, we concluded together that this was probably something descended from European cuisine. But again, American influence had probably added the pickles and chips.
But oh, the joy of watching this culturally Chinese visitor witness the unveiling of the brownie cake . . . that was the best moment of all. It was nothing special, just a giant brownie packed in a cardboard box, probably purchased from Sam’s Club. I saw a stack of three of them and began to open one in order to cut it up for the impending lunch crowd.
Again, her eyes grew wide.
“Is that cake? Or a cookie?” she breathed. “I have discovered in USA that I like cheese, and chocolate.”
Now, a pregnant momma needs very little coercion to discuss the wonders of chocolate. I joyfully took it upon myself to explain how a brownie isn’t quite as fluffy as a cake, but more like a cake than a cookie. I even freely offered my opinion that this is one of the better ways to enjoy chocolate.
I did not, however, further explain how I grew up eating something called Texas Sheet Cake, only to move to Texas and find out that they have never heard of such a thing; they only have brownies here. Perhaps she had already had enough information for one day!
As I took my leave of my shift in the hospitality room, I made sure my new friend had taken a brownie to try. Her mouth was full, but her eyes and smiling face were all the confirmation I needed.
For a Christmas exchange this year, I was invited to share a full menu worth of recipes. I chickened out because I couldn’t decide at the last moment, but gave everyone my website address.
I realized it’s not too late to participate, as my friends may just stop by to check the site out. So here is my favorite, most tried and true menu.
Guacamole
Chicken Enchiladas
Salad w/ Ranch Dressing
Black California Olives
“Jimmy Crack” Corn Cake
Apple Dumplings
You’ll probably want to break out the mile-high sombrero and cha-cha music afterward, because these are party foods; nothing lean or mean about this meal! But guaranteed to taste good and please a crowd? Absolutely!
This is also known as Arroz con Leche, although when I lived in Guatemala I was taught to call it Orchata. Whatever the name, it is warm and heavenly.
- 3 cups whole milk
- 1 1/4 cup water
- 1 cup uncooked rice
- 2 cinnamon sticks
- 1/4 tsp salt
- 14 oz can sweetened condensed milk
- 1/2 cup raisins
- 2 tsp vanilla
Bring milk and water to a slow simmer in a large pot, over medium to low heat. Stir in rice, then add cinnamon, salt, vanilla, condensed milk, and raisins. Reduce heat to low and simmer uncovered until rice is softened, about 20-30 minutes.
Serves 8.
Of course the easiest way to make guacamole is to buy two avocados and a packet of mix and just stir them all together. My two objections to this are that first, I usually am lucky to make it home with avocados, let alone remember to also purchase the spice packet; and second it is so expensive just to get the avocados that I hate to spend another dollar on spices. So here is my completely non-scientific approach to making guacamole less expensive and fresher tasting at the same time. Don’t worry about the proportions, just put in a little of each and it will be great, I promise!
- 2-3 avocados
- juice of 1/2 a lime
- 2 Tbsp salsa
- a sliver of fresh chopped red onion
- 2 Tbsp finely chopped cilantro leaves
- 1 whole jarred jalapeno, seeds removed and finely chopped
- 1/4 tsp salt, to taste
- a couple shakes each garlic powder, cumin, and chili powder (if desired), to taste
- Bag of tortilla chips and baby carrots
Cut the avocados in half. Use a spoon to scoop out the flesh. Use a fork to gently mash the flesh. Now don’t stir it again until everything else is added! Add remaining ingredients, except tortilla chips and carrots. Stir everything together, purposely leaving some chunks for texture. Chill for an hour if desired, then serve with chips and veggies, and you are a genius!
Man this is good stuff. Every crumb of it always gets eaten. In the interest of making it a little less decadent for everyday, I use reduced fat sour cream and only 1/4 cup butter. But for fiesta time, it’s the real deal all the way, and nobody can resist!
- 1 pkg Jiffy cornbread mix
- 1 can sweet corn, drained
- 1 can cream corn
- 2 eggs
- 1 cup sour cream
- 1 stick (½ cup) butter, melted
- 1/3 -1/2 cup sugar, according to preference
Preheat oven to 350. Combine all ingredients in a large bowl and stir until just mixed. Pour mixture into a 9″ x 13″ glass baking dish. Bake for 45 to 60 minutes, or until beginning to brown on top. Let stand five minutes before serving.
Thanks to Mary Lee Hackman for this fabulous recipe.
- 1 lb ground beef
- 1 can condensed tomato soup
- 1 cup salsa
- ½ C milk
- 6-8 fresh tortillas, cut into 1″ pieces, or ½ pkg tortilla chips
- 1 cup shredded Cheddar cheese
Preheat oven to 400. In skillet over medium-high heat, cook beef until browned, stirring to crumble meat. Pour off fat.
Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2 qt shallow baking dish. Cover.
Bake for 30 minutes or until bubbly. Sprinkle with remaining cheese.
Serves 4.
