The cornbread recipe is from an Alber's Cornmeal box and the soup recipe came from the inside label on a Rosarita refried beans can that I had actually clipped for the recipe on the outside label. As such, it is missing a few instructions and one ingredient so I had to guess a bit.
Also, for the record, it drives me crazy to read recipes online in which the reviewers say, "Oh, I subbed peanut butter for mayonnaise and onions for sugar and this recipe was absolutely horrible!" I am totally that person on these recipes. Partly by accident, and partly because I thought I knew better. Yeah, I know... I know... *sigh...*
4 Tbs butter or margarine, melted
1/4 C finely diced onion
1/2 C (4 oz can) Ortega Diced Green Chiles
2 Tablespoons diced pimento
1 C canned, drained or frozen corn
1 1/2 C Albers Yellow Corn Meal
1/2 C all-purpose flour
1 T baking powder
1 t salt
1/2 C (2 oz) shredded cheddar cheese
2/3 C carnation evaportated milk
1/3 C water
1 egg, lightly beaten
Pour 1 T butter into medium skillet; add onion, green chiles and pimento. Cook for 3 to 5 minutes or until onion is tender. Add corn; cook for 1 minute.
Combine cornmeal, flour, baking powder, salt and cheddar cheese in medium bowl; mix well. Combine remaining melted butter, evaporated milk, water and egg in small bowl; mix well. Add milk mixture and cooked vegetables to flour mixture; stir just until blended. Pour into well-greased 8-inch-square pan.
Bake in preheated 400 degree oven for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Serve warm.
Variation: Increase cheese to 1 C (4 oz), evaporated milk to 1 C and water to 1/2 C. Prepare as above. Pour into well-greased 9-inch-square pan and bake as above.
- I used Bob's Red Mill corn meal.
- I subbed a jalapeno pepper for the can of chilies. Didn't add the slightest bit of heat.
- I hate pimento, but for your sake I put red bell pepper in to make a nicer picture. Are you happy? You better be...
- I didn't have evaporated milk even though I thought I had it in the pantry (dang) so I used regular ol' skim milk.
- I used 2 Tbs melted butter in the mix and a spray of olive oil to saute the veggies.
- I used wheat flour.
Not much on its own. Kinda mushy and bland. Boy 1 didn't like it and Boy 2 didn't touch it. But wait...
Mexican Peasant Soup
2 t Wesson Oil
3/4 C each chopped onion, celery, and green bell pepper
1/4 t each garlic powder, ground black pepper, and (?)
3 C vegetable broth
1 (16 oz) can Rosarita Vegetarian Refried Beans
tortilla chips and Ceddar cheese (optional)
Steps to Prepare:
Heat oil in large skillet, cook vegetables over medium heat until (?)
Add remaining ingredients. Simmer 10 minutes. To serve s(?) into serving dishes; top with tortilla chops and sprinkle w(?)
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes 4 servings
- I went out on a limb and assumed they wanted 1/4 t salt, though chili powder would have been a good guess, too.
- I heated the veggies until heated though, but the recipe probably called for them to be soft since it only calls for 10 minutes simmer time. I simmered way longer than 10 minutes.
- I also assume you're supposed to spoon the soup into bowls and top with chips and cheese...
Not bad. Hubby called it "Mexican in a bowl." Probably great with tortilla chips in it. Boy 1 liked it, Boy 2 a no go (big surprise). BUT when you crumble the cornbread into it, it's a whole new ballgame! They compliment eachother wonderfully. Might be nice with a tad of sour cream, too. They're both keepers, and I'll probably staple them together.