Flavorful Mexican Cornbread and Hearty Cabbage Soup: Two Delicious Recipes for Comfort and Warmth

 

This recipe offers two classic comfort foods: a moist and flavorful Mexican Cornbread, and a hearty, satisfying Cabbage Soup. Both recipes are easy to make and perfect for family gatherings or cozy nights in. The Mexican Cornbread brings a little spice and richness to the table, while the Cabbage Soup offers warmth and nourishment with simple ingredients. Let’s dive into these two crowd-pleasers.


đź›’ Mexican Cornbread Recipe

This Mexican Cornbread is a twist on the classic cornbread recipe, adding eggs, cheese, peppers, and creamed corn for extra flavor and moisture. It’s the perfect side dish for a hearty meal or can even be served on its own.

Ingredients for the Base Cornbread:

  • 2 cups self-rising flour: This gives the cornbread its structure and rise.
  • 1 cup cornmeal: Adds that signature texture and flavor.
  • 1/2 cup oil: Keeps the cornbread moist. Use a neutral oil like vegetable or canola.
  • Lots of buttermilk: Around 2 cups or more. This makes the batter very wet, resulting in a tender crumb.
  • 1/4 cup oil (for the skillet): Adds a crispy, golden crust to the cornbread.

Additional Ingredients for the Mexican Cornbread:

  • 2 eggs: Adds richness and helps bind the ingredients together.
  • 1 can creamed corn: This adds sweetness, moisture, and a rich corn flavor to the cornbread.
  • 1 onion, chopped: Adds savory depth to the cornbread.
  • Pepperoncino peppers: Adds a touch of heat. You can adjust the amount to your preferred spice level.
  • 1 small green pepper: Adds a fresh, slightly sweet flavor.
  • 1 small bag of sharp cheddar cheese: Cheese makes everything better! This adds creaminess and a sharp, tangy flavor to the cornbread.
  • A little pepper juice: Adds an extra zing and moisture to the batter.

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 450°F (232°C). Make sure the oven is hot and ready to go.
  2. Prepare the Skillet:
    • Pour 1/4 cup of oil into a cast-iron skillet and place it in the preheated oven. The hot oil will create a crispy crust on the bottom of the cornbread.
  3. Mix the Cornbread Batter:
    • In a large mixing bowl, combine 2 cups of self-rising flour, 1 cup of cornmeal, and 1/2 cup of oil.
    • Slowly add in the buttermilk, starting with 2 cups. Stir until the batter is well-mixed and very wet. If needed, add more buttermilk to achieve the desired consistency.
    • For the Mexican variation, stir in 2 beaten eggs, 1 can of creamed corn, the chopped onion, pepperoncino peppers, green pepper, and sharp cheddar cheese. Add a little pepper juice for extra flavor.
  4. Bake the Cornbread:
    • Carefully remove the hot skillet from the oven. Pour the cornbread batter into the skillet and spread it evenly.
    • Bake in the preheated oven for about 25-30 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
  5. Serve and Enjoy:
    • Allow the cornbread to cool slightly before cutting into it. Serve warm as a side dish, or enjoy it on its own with butter or honey.
    Pro Tip: The addition of sharp cheddar cheese and peppers adds a delightful twist to this cornbread, making it a perfect side for chili, soups, or even a summer BBQ.

🍲 Hearty Cabbage Soup Recipe

This Cabbage Soup is packed with flavor and nutrition, making it a wholesome and filling meal. With ground sirloin, beans, and plenty of vegetables, this soup is hearty enough to stand on its own as a main course.

Ingredients:

  • 1 small head of cabbage: Cabbage is the star of this soup, adding bulk and texture.
  • 2 pounds ground sirloin: This lean cut of beef adds richness and protein to the soup.
  • 3 large cans of whole tomatoes: Adds acidity and sweetness, helping to balance the savory flavors.
  • 1 tablespoon chili powder: Adds warmth and a bit of spice to the soup.
  • 1 green pepper: Adds a fresh, slightly sweet flavor.
  • 3 large onions, chopped: Onions add depth and sweetness to the soup.
  • 4 dashes of Texas Pete hot sauce: Adds a touch of heat and tang. You can adjust the amount to your spice preference.
  • 1 large can of kidney beans: Provides a hearty texture and a good source of protein.
  • 3 cups of cooked pinto beans: Adds more heartiness and a slightly nutty flavor.
  • Water: Enough to make the soup soupy. The amount can be adjusted depending on how thick or thin you like your soup.

Instructions:

  1. Brown the Meat:
    • In a large pot or Dutch oven, brown the 2 pounds of ground sirloin over medium heat. While the meat is browning, add 1 tablespoon of chili powder to season the meat.
    • Once the meat is browned and cooked through, drain any excess fat if necessary.
  2. Add the Vegetables and Beans:
    • Add the chopped onions, green pepper, and small head of cabbage (chopped) to the pot. Stir to combine with the browned meat.
    • Add the large can of kidney beans and 3 cups of cooked pinto beans to the pot. Stir everything together.
  3. Add Tomatoes and Water:
    • Add the 3 large cans of whole tomatoes (with their juices) to the pot. Crush the tomatoes with your hands or a spoon as you add them to break them up slightly.
    • Add enough water to cover the ingredients and create a soupy consistency. Stir to combine.
  4. Season the Soup:
    • Add 4 dashes of Texas Pete hot sauce to the pot. Adjust to taste based on your spice preference.
    • Season the soup with additional salt, pepper, and chili powder to taste. You can also add other spices like cumin or oregano if you like.
  5. Cook the Soup:
    • Bring the soup to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let the soup simmer for about an hour or more. The longer it simmers, the more the flavors will develop.
    • Stir occasionally to prevent sticking and ensure even cooking.
  6. Serve and Enjoy:
    • Once the soup is done cooking, serve it hot with a slice of Mexican Cornbread or a side of crackers. This soup is hearty, filling, and perfect for cold days or when you’re craving something warm and comforting.
    Pro Tip: This soup can be made ahead of time and stored in the refrigerator for up to 4 days. The flavors only get better with time!

Final Thoughts

These two recipes—Mexican Cornbread and Cabbage Soup—are perfect for cozy nights and family gatherings. The Mexican Cornbread adds a delicious, cheesy twist to traditional cornbread, while the Cabbage Soup offers a hearty, flavorful meal packed with vegetables and beans. Both recipes are versatile and easy to customize to your taste, making them go-to dishes for when you need something satisfying and comforting. Enjoy cooking, and may these dishes bring warmth and joy to your table!

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