Cornbread Recipe (with Mexican Cornbread variation):

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Here’s your cornbread and cabbage soup recipe, expanded with more details:

Cornbread Recipe (with Mexican Cornbread variation):

Ingredients:

  • 2 cups self-rising flour
  • This is the base of the cornbread, giving it structure and rise.
  • 1 cup cornmeal
  • A perfect balance for a soft but not overly crumbly texture.
  • ½ cup oil
  • Adds moisture to the batter.
  • 2 cups (or more) buttermilk
  • I prefer my cornbread batter very wet, so I use at least 2 cups. The acidity from the buttermilk adds tenderness.
  • ¼ cup oil for the skillet
  • This helps crisp up the crust when you pour the batter into the skillet.

Directions:

  1. Preheat your oven to 450°F. Make sure to get your oven nice and hot for the best rise and crust on your cornbread.
  2. Pour ¼ cup of oil into your skillet and place it in the oven to heat up while you’re mixing the batter. This step is crucial for a crispy, golden-brown crust.
  3. In a large bowl, combine the flour and cornmeal.
  4. Add the ½ cup of oil to the dry mixture.
  5. Gradually stir in the buttermilk until your batter is wet and pourable. I like to use at least 2 cups buttermilk, but you can adjust depending on your preference. The batter should be quite wet for a moist cornbread.
  6. Once the oven is preheated and your skillet is hot, carefully pour the batter into the hot skillet. You’ll hear a satisfying sizzle — this ensures that perfect crust.
  7. Bake at 450°F for about 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let it cool slightly before slicing and serving.

Mexican Cornbread Variation:

Additional Ingredients:

  • 2 large eggs
  • Helps bind the ingredients and adds richness.
  • 1 can (about 14.75 oz) creamed corn
  • Adds moisture and a subtle sweetness to the cornbread.
  • 1 small onion, chopped
  • Adds flavor and a bit of texture.
  • Pepperoncini peppers, chopped to taste
  • For a mild kick of heat and tang.
  • 1 small green bell pepper, chopped
  • Adds freshness and crunch.
  • 1 small bag of sharp cheddar cheese (about 2 cups)
  • For a delicious, melty texture throughout the cornbread.
  • A little pepper juice (from the pepperoncini jar)
  • For extra tang and moisture.

Directions (Mexican Cornbread):

  1. Follow the directions above for preparing the basic cornbread batter.
  2. After mixing the flour, cornmeal, oil, and buttermilk, add in the 2 eggs and whisk to combine.
  3. Stir in the creamed corn, chopped onion, pepperoncini peppers, green pepper, cheddar cheese, and a splash of the pepper juice.
  4. Pour this enhanced batter into the preheated, oiled skillet.
  5. Bake at 450°F for 25-30 minutes, or until the top is golden and set. The addition of cheese and vegetables may make it take a few extra minutes to fully cook through.
  6. Let cool slightly before serving. Enjoy with your favorite toppings or alongside a hearty meal!

Cabbage Soup Recipe:

Ingredients:

  • 1 small head of cabbage, chopped
  • This is the star of the soup, adding a slightly sweet, hearty base.
  • 2 lbs ground sirloin
  • Use this lean beef for richness without too much fat.
  • 3 large cans of whole tomatoes (or diced if you prefer)
  • The tomatoes give the soup its characteristic tangy broth.
  • 1 tablespoon chili powder
  • For a little warmth and spice.
  • 1 green bell pepper, chopped
  • Adds sweetness and flavor.
  • 3 large onions, chopped
  • A key ingredient for a deep, savory flavor.
  • 4 dashes of Texas Pete hot sauce
  • Adjust to taste for heat.
  • 1 large can of kidney beans, drained and rinsed
  • Adds protein and texture.
  • 3 cups of cooked pinto beans
  • These beans are soft and flavorful, making the soup more filling.
  • Water, as needed to make it soupy

Directions:

  1. Brown the ground sirloin in a large skillet over medium heat. As it browns, add the chili powder to season the meat.
  2. Once browned, transfer the meat to a large pot.
  3. Add the chopped onions, green pepper, and cabbage to the pot.
  4. Pour in the whole tomatoes, crushing them slightly with your hands or a spoon.
  5. Add the kidney beans and pinto beans to the pot.
  6. Add enough water to make the soup broth-like. You want it to be « soupy, » so don’t skimp on the water!
  7. Bring the soup to a boil, then reduce the heat and let it simmer for at least 1 hour, stirring occasionally. This helps all the flavors meld together beautifully.
  8. Add Texas Pete hot sauce during the simmering process for a bit of heat, adjusting to taste.
  9. Taste and adjust seasoning with more chili powder, salt, or hot sauce as needed.
  10. Serve hot, and enjoy a big, hearty bowl! Perfect with some of that cornbread on the side.

Note: These recipes are crowd-pleasers, as proven by the long line for a slice of your cornbread! Just remember, there’s no « right » way to do these recipes—it’s all about what tastes best to you. Enjoy! 💗

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