Cornbread mexicana

Mexican food, as is sushi, is slowly creeping up on my list of favorites. I'm not confident enough yet to serve raw fish but mexican cuisine doesnt intimidate me too much. I got the inspiration for this dish from Food network's Rachel Ray. I love her simple dishes, with flexible measurements AND ingredients. I couldn't watch the entire episode but got enough of an idea to try this. Such a variety of textures and flavors that can all be mooshed up into a single bite... definitely one of our current favorites. It's also great to get rid of lots of singlet vegetables in the fridge.

Cornbread mexicana

For Corn bread
1 package jiffy cornbread mix
1 egg
1/3 cup milk
4 tbsp frozen corn kernels

Pretty much follow package instructions, mixing in egg, milk and cornbread mix. Add corn kernels and follow package baking instructions.

For Toppings

Meat
1/2 lb ground beef/turkey ( more if you like it extra meaty)
1 tsp cumin seeds
1 tsp chopped garlic
2 tbsp taco seasoning
salt to taste
1 tbsp vegetable oil

Heat oil in a pan and add cumin seeds and garlic and fry till garlic turns golden brown. Add meat, salt and taco seasoning. Cook till meat browns, adjust spices according to taste.

Beans
1 cup canned kidney beans
1 small onion chopped
salt to taste
1tbsp vegetable oil

Drain and wash kidney beans. Fry onions till soft. Add kidney beans and salt and cook for a few minutes.

Vegetable toppings
3 chopped spring onions
1 small tomato chopped
1 green pepper chopped
1/4 cup chopped olives
1/2 cup shredded cheddar/american cheese
1/2 cup salsa
1/2 cup light sour cream


For Cornbread mexicana

Remove the cooked cornbread from the oven. Layer the prepared meat, beans, spring onions, tomato, green pepper, salsa, olives and cheese on the cornbread. Reserve some spring onions and olives for garnish. Put the cornbread back in the oven for a few minutes till the cheese melts. Remove from oven and let stand for 10 minutes. Spread a layer of sour cream and garnish with chopped spring onions and olives.