Happy belated Easter, everyone! I meant to get this recipe up for Pie Day (3/14), but it took me a couple of weeks to actually make it. This is the first Italian recipe I’ve posted on the blog, but it … Continue reading
I am a great fan of all things spicy. I’m also a fan of sharp cheddar cheese. And black beans. And cornbread. So clearly, all of these things together would just be amazing.
This is a pretty easy recipe. It’s actually more of a guideline–you can adjust most of the ingredients up or down to suit your tastes.
Spicy Cheddar Black Bean Cornbread
- Cornbread mix of your choice, plus required ingredients (milk, eggs, butter, etc. I used Betty Crocker; you could easily substitute a favorite from-scratch recipe)
- 8 oz. Black Beans (about 1/2 a can), drained and well-rinsed
- 2 Tbsp. Sriracha
- 1/4 cup fresh salsa
- 1 cup shredded cheddar cheese (I like to use extra sharp; you could also use pepper jack, if you’re a spice junkie)
Preheat oven and prepare cornbread mix according to package directions. Stir in all other ingredients until well blended. Pour mixture into a greased 9″ x 9″ square pan. Bake according to package directions. Cornbread is done when toothpick inserted into center comes out clean. Remove from oven and let cool before serving.
So, unfortunately, the recipe that I’d planned on posting today is not yet ready for primetime. In its place, I offer my all-fruit green juice recipe. I’m unable to have traditional green juices, as most commercially available ones contain seaweed, … Continue reading
So, another Pi Day (3/14, get it?) has come and gone, and the culinary world was abuzz with recipes for the traditional Pi Day food…pie! The one I chose to make, Cinnamon Pie, was not one of the recipes I … Continue reading