Solano Cornbread

Traditional Mexican "fiesta" style cornbread has no flour. It's very savory, goes well with chicken dishes, especially coconut chicken. The other cornbread (with flour) goes better with red meat dishes.

We get a lot of good Mexican style salsa casera (picante) in these parts, and I replace the usual jalapeno peppers with this. Some recipes call for onions, but I dice a few spring onions really fine, add to the salsa, and kick it all up with the local chipotle pepper mix. This is the place I threw caution to the winds, and had fun with mole paste and bitter chocolate powder. I call that one Oh Solee Molee Cornbread and I just might put the recipe up one day.

1 C cornmeal
14.5 oz. can whole kernel corn
1 tsp salt
3/4 tsp baking soda
2 eggs well beaten
1/2 cup evaporated milk
1/2 cup regular milk
1 stick (1/2 cup) butter melted and cooled
2 heads spring onions finely diced
2 Tbl salsa casera picante
1 tsp chipotle pepper mix
1 cup shredded cheddar or jalapeno cheese

Mix the salsa with onions and pepper
Mix the wet ingredients and add salsa mix to it
Mix the dry ingredients, make a well
Add the wet to the dry mixing thoroughly
Pour into a greased 8x8 pan
Sprinkle cheese on top.
Bake at 350 for 45 mins.

This recipe creates a very rich crumbly cornbread. Sometimes, I add a half to one cup of flour, another egg, and a 1/2 tsp of baking powder or so to give it a more textured body.