MEXICAN CORNBREAD
This could easily be the entrée with a side of pinto beans and/or a nice salad.
Layers of cornbread, ground beef and cheese….delicious!
Ingredients (Serves: 16)
1 cup corn meal
2 large eggs
1 cup milk
1 teaspoon baking soda
¾ teaspoon salt
¼ cup butter, melted
1 16-oz. corn, cream-style
½ cup cooked and chopped bacon, or pkg. of real bacon bits
500g ground beef, lean
1 large onion, chopped
2 large jalapeños, or more, chopped
½ pound cheddar cheese, shredded
- Mix cornmeal and bacon together. Set aside.
- In 9-inch cake pan, crumble ground beef, chopped onions and peppers. On
high rack, 205ºC, cook beef for 5 minutes, stirring occasionally. Drain.
- In 2 8-inch cake pans, lined with foil and sprayed with cooking spray, divide
and layer cornmeal mixture, beef, cheese; repeat.
- On low rack, bake at 175ºC for 20 minutes, covering with foil the last five
minutes to prevent browning.
ROASTED ASPARAGUS
A classic and easy side dish. Use thicker asparagus stems for this recipe, they
are juicier and better for roasting.
Ingredients
500g fresh green asparagus
2 tablespoons olive oil
1 tablespoon balsamic vinegar or lemon juice
Parmesan cheese for topping
- Break the tough ends off the asparagus spears and peel the bottom third if
necessary.
- Pour olive oil and asparagus in a zip lock bag and shake until spears are
covered in a thin layer of oil.
- Place spears side by side on the low rack.
- Roast for 10 minutes at 205ºC.
- If your asparagus is very thick, you might need an additional 2-4 minutes.
- Remove from oven onto a serving tray, and sprinkle with balsamic vinegar
or lemon juice. Top with some parmesan cheese.
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