MEXICAN SPICY BEANS & CHEESY CORNBREAD

MEXICAN SPICY BEANS & CHEESY CORNBREAD
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Ingredients

  • 1/2 cup cormeal
  • 1/2 tsp salt
  • 1 tsp Edmonds baking powder *Use gluten free baking powder for a gluten free meal.
  • 1 egg
  • 2 Tbsp Olivani Extra Virgin Olive oil
  • 1/4 cup Tararua sour cream
  • 1/2 cup drained tinned corn, approximately 1/3 of a can
  • 1 cup Tararua grated cheese, reserve 1/4 cup for sprinkling on top
  • Jalapenos, chopped to taste
  • 1 can tinned black beans
  • 1 capsicum & 1 red onion finely chopped
  • 1/2 tsp Gregg’s chilli powder or to taste
  • 1/2 tsp Gregg’s oregano
  • 2 tsp Gregg’s crushed garlic
  • 1-2 tsp of Greggs ground cumin
  • 1 tin crushed tomatoes
  • 3 sticks of Verkers chorizo
  • 1 tsp caster sugar
  • Salt and Pepper

The Social Cooking Way – Cornbread

Preheat your oven to 190C fan bake. Mix together cornmeal, baking powder and salt. In another bowl beat sour cream, eggs and oil until smooth. Roughly chop jalapenos and add to dry mix with 3?4 cup of cheese, corn and the wet ingredients. Fold gently until

just mixed. Pour the mixture into a greased and lined loaf tin, or individual muffin trays. Sprinkle with remaining cheese (optional).

Bake for approximately 20 minutes or until a skewer comes out clean and the top is golden.

The Social Cooking Way – Spicy Blackbeans And Chorizo

Slice chorizo and fry in a little bit of olive oil until lightly browned. Finely chop onion and capsicum. Remove chorizo from pan. Add cumin and chilli powder and toast for 1-2 minutes. Add onion, capsicum, garlic and a few pinches of salt to the spices and cook for approximately 10 minutes, until softened. Add drained black beans and 1/4 cup-1/2cup of liquid from the can, the crushed tinned tomatoes and sugar. Simmer for 10 minutes. Once reduced, season with salt and pepper (if needed) and squeeze in the juice from

the fresh lime. Serve topped with cheese, a dollop of sour cream and sprinkled with lime zest. Serve with cornbread.


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