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Mexican Cornbread

This recipe was originally found in the Taste of Home magazine, October/November 2002, page 35. We have prepared it at our office on several occasions and it has always been a big hit.

Prep time about 10 minutes Bake time: 50-55 minutes Yields 18 servings

INGREDIENTS

            2 packages (8 ½ oz.) Jiffy cornbread mix

            1 medium onion (chopped)

            2 cups (8 ounces) shredded cheddar cheese

            1 can (14 ¾ ounces) cream-style corn

            1 ½ cups (12 ounces) sour cream

            4 eggs, lightly beaten

            1 can (4 ounces) chopped green chilies

            1/3 cup canola oil

            1 tablespoon finely chopped jalapeno pepper

DIRECTIONS

In a large bowl, combine the cornbread mix and onion.

In another mixing bowl combine the remaining ingredients.

Add this mixture to the cornbread/onion bowl just until the cornbread is moistened.

Pour into a greased 13 inch x 9 inch x 2 inch baking pan

Bake at 350° for 50-55 minutes or until lightly golden brown and the edges pull away from the pan and a toothpick inserted near the center comes out clean.

NUTRITION FACTS:

 

240 Calories 11.4g Total Fat – 6.2g Saturated Fat)

74.7mg Cholesterol

357mg Sodium

20.9g carb. – (fiber-1.0g., sugars-5.7g.)

6.6g protein

Gayle's Taco Soup

Each year, just before the Christmas holiday, each person in our office brings a dish to share with all. We dine together and give thanks for all of our blessings.

Several years ago, one of our Deputy Fire Marshals brought his wife’s taco soup. It was such a big hit that she had to share the recipe with all. I always have some of this soup in my freezer, ready to heat. It keeps very well and is always a quick way to feed one or many. The soup is quite nutritious.

 

INGREDIENTS

2 lbs. – ground beef (usually 73%/23% or 80%/20%)

2 cans – Rotel (10 oz. can) mild, medium, or hot – I use 1 mild and 1 medium

1 can – (14 ½ oz. can) plain diced tomatoes

1 can – (14 ½ oz. can) Golden or White hominy

1 can – (14 ½ oz. can) whole kernel corn

2 cans – (15 oz. can) Ranch Style beans

1 package – (1 ½ oz.) taco seasoning mix – I usually use McCormick

1 package – (0.4 oz.) Hidden Valley Original Ranch Buttermilk Recipe mix

 

DIRECTIONS

This recipe can be prepared in a single pot or, if you are in a real hurry, it requires one pot and one skillet.

Brown the ground beef, either in a 6 quart minimum stew pot or a separate 10 ½ inch skillet. When finished browning, drain fat from meat and combine with other ingredients. DO NOT drain the canned goods. Use all of the ingredients from the can.

If in a hurry, you can combine all of the products except the ground beef in the pot and begin heating while browning the beef in a separate skillet.

This recipe will yield 12 cups of soup. Considering a serving to be 1 cup the nutrition information is as follows:

 

NUTRITION FACTS

317 calories 13.4g Total Fat – (4.8g Saturated Fat)

67.9mg cholesterol

936mg sodium

22.4g carb. – (fiber-4.6g., sugars-3.7g.)

23.9g protein

After heated this soup can be served or allowed to cool and portioned for freezing.

I usually place 1 ½ cups of soup in a 1 quart freezer ziplock bag and remove as much air as possible. This gives 8 bags of soup that can lay flat in the freezer. It can be heated in the microwave for about 1 ½ minutes on high. This softens the soup well enough to pour into a microwave safe bowl and continue heating in the microwave until hot. Depending on the microwave, I usually heat for another 4 to 6 minutes.

Chocolate Peanut Butter Sweet Bread

The "Firehouse Cobbler" recipe that we featured on one of our "Cooking With Fire" segments has always been a big hit. Several people asked if I had anything else available for dessert. Remembering the the rule around the firehouse of using as few a number of pots and pans as possible I created a variation of the Firehouse Cobbler. The base recipe for this dessert should not be doubled. If you do you will probably have a sugar overdose.


INGREDIENTS

2 cup flour

2 tsp. baking powder (if not using self-rising flour)

2 cup sugar

½ lb. unsalted butter

1 ½ cup whole milk

1 cup semi-sweet chocolate chips

1 cup Reese’s peanut butter chips

½ cup chopped pecans


DIRECTIONS

Pre-heat the oven to 350°

Using a 9" x 13" x 2" baking dish, melt the butter in the baking dish.

In a mixing bowl combine the flour, sugar, baking powder if needed, and milk. Stir thoroughly and pour into baking dish over melted butter.

Evenly distribute the chocolate and peanut butter chips over the batter after pouring it over the butter. Then distribute the chopped pecans evenly over the entire mixture. Place the baking dish in the pre-heated oven. The dish is finished when you can stick a toothpick in the center and it removes clean.


NUTRITION FACTS

264 calories 7.2g Total Fat – (3.1g Saturated Fat)

5.1mg Cholesterol

156.8mg Sodium

33.8g carb. (fiber-1.0g., sugar-24.9g.)

3.8g Protein

 
Copyright 2017 by City of Tyler