Who doesn’t love cornbread? Wait, don’t answer that. If you are one of those rare folks who looks the other way when presented with just baked cornbread out of a hot skillet, I feel for you, really I do. For the rest of us, cornbread is the ultimate comfort food. For you I present a spicy, cheesy jalapeño cornbread, made in a cast iron skillet, with fresh or pickled jalapeños, corn, and jack or cheddar cheese. Perfect to go with chili beans.
Updated, from the recipe archive. First posted 2005. Happy Cinco de Mayo!
Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce). All you really need for guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity to balance the richness of the avocado. Then comes chopped cilantro, chiles, onion, and tomato, if you want.