Recipes

Jalapeno Crawfish Cornbread

2 eggs, beaten
1-16 oz can cream corn
¼ cup oil
¼ cup grated cheddar cheese
1 small onion chopped
1 cup South Texas Milling Whole Grain Yellow Cornmeal
½ tsp. baking soda
1 tsp. salt
1 cup crawfish chopped
1 small jalapeno chopped
Tobasco to taste
butter or baking oil

In a large bowl mix all ingredients. Pour into a greased pan. Bake in a 9x12 pan at 325 for 30 to 35 minutes.

Black Eyed Pea Cornbread

1 lb. bulk pork sausage
6 tbsp. green chilies or jalapenos
1 cup Cheese shredded, your favorite
1-11 oz Grandma’s Cornbread Mix
2 eggs
½ cup onion chopped
1 can Cream Style Corn
1-15 oz can Black Eyed Peas
1 cup milk
½ cup oil

Preheat oven to 350 degrees. Cook sausage and onions until brown. Drain and set aside. Mix the cornbread mix, milk, eggs, and oil. Add sausage, onions, chilies, corn, cheese, and black eyed peas. Pour into a greased 13x9x2 inch pan. Back 50 to 55 minutes or until knife inserted into the center comes out clean.

Grandma’s Spicy Meat Cornbread

1 lb. ground meat
Salt
Red Pepper
1-medium jalapeno pepper chopped
1 cup of milk
2 eggs
1 can Cream Style Corn
½ cup onions chopped
Black pepper
Dash of garlic
1-11 oz Jalapeno cornbread mix or
Grandma’s cornbread mix
1/3 cup oil
1 cup grated cheese

Preheat oven to 350 degrees. In a large skillet brown meat, onions, and peppers; add seasoning to desired taste. Drain off excess fat. Mix cornbread, milk, eggs, oil, and corn. Layer in a greased 9x13 pan; ½ cornbread mixture, spoon meat mixture evenly then add cheese Top with remaining cornbread. Bake 50 minutes or until golden brown.

South Texas Cornbread Salad

1-11 oz Grandma’s Cornbread Mix
1-1 oz envelope of Ranch-style salad dressing mix
1 cup mayonnaise
½ cup chopped red bell pepper
1-16 oz can Ranch Style beans, drained
10 slices bacon cooked and crumbled
1/3 cup sugar
1-8 oz sour cream
3 large tomatoes, chopped
½ cup chopped green onions
2 cups shredded cheese
2 cans whole kernel corn,
Drained

Add sugar to cornbread mix and prepare as directed. Cool, then crumble. Prepare the dressing mix as directed; set aside. Gently toss tomatoes, bell peppers and onions. Layer in a large (3 Quart) trifle or salad bowl:
½ Cornbread crumbles
½ beans
½ tomato, peppers, and onions
½ cheese
½ bacon
½ corn
½ dressing mixture

Repeat layers. Cover and chill for three hours. This is a complete side dish for meat hot off the grill. Makes 8 to 10 servings.

Grandma Maraggia's Cornbread

1-1/2 cups South Texas Milling Stone Ground Cornmeal
1/2 cup Wheat Flour
2 teaspoons Sugar
4 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Whole Milk
1/4 cup Oil
2 Eggs (farm fresh)

Preheat oven to 400 degrees. Place 9" Cast Iron Skillet in oven. Mix all ingredients in a medium sized bowl. Pour mixture into a greased preheated skillet or 9x9" baking pan. Bake in oven for 20 to 25 minutes or until golden brown.

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