Happy first of May and Happy Cinco de Mayo! Cinco de Mayo (Spanish for “5th of May”) is a celebration of Mexico’s cultural heritage and pride. The festivities include parades, mariachi band performances, street festivals and of course — margaritas!
Mr Sweetie is Mexican-American which is why Cinco de Mayo is celebrated at our house. (Ok, I admit, it is a great
excuse reason to make and drink margaritas at home! This is the one and only time each year that we ever drink hard liquor at home. He is not a drinker while I like wine and champagne, and the occasional drinks with girlfriends.)
The idea of drinking fruity margarita on a weekday seems fun and naughty whenever Cinco de Mayo falls on a weekday. However, this post is not about margaritas. It is really about corn bread with green chiles. The recipe has been adapted from the book “Jubilee: Recipes from Two Centuries of African American Cooking” by Toni Tipton-Martin. It is called Spanish Corn Bread in the book. Jubilee is such a wonderful cookbook that I found at the San Francisco Public Library. The photos are mouthwatering. The book is a celebration of African-American cuisine and its history. It gained many accolades including being a winner of the coveted James Beard Award.
I made the Spanish cornbread in June 2020, just less than 3 months after California went into the first lockdown. I thought that May will be the best month to post it in celebration of Cinco de Mayo. This cornbread is so moist, so good, so delicious — the best one ever that it is a keeper. I will definitely make it over and over again! And in honor of Cinco de Mayo, I chose to post this delicious corn bread recipe.
I thought that I would also include my pretty little doll in the photos that I got during our trip to Puerto Vallarta, Mexico in 2016, as well as the red bowl that I bought from a market in Mexico. They remind me of beautiful memories of our travels.
CORNBREAD WITH GREEN CHILES
Adapted from the book “Jubilee: Recipes from Two Centuries of African American Cooking” by Toni Tipton-Martin
- 1 1/2 c yellow cornmeal
- 1 1/2 c all-purpose flour
- 1/4 c sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 c cream-style corn
- 1 c buttermilk
- 1 – 4oz can diced green chiles
- 1/2 c minced green onions
- 1 egg, slightly beaten
- 1 c shredded sharp Cheddar cheese
- 4 tbps butter, cubed into pieces
- Preheat oven to 400 degrees F.
- Mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In another bowl, mix together the corn, buttermilk, chiles, cheese and egg. Gently fold in the green onions.
- Pour the liquid mixture into the dry mixture. Stir until combined. Do not over mix.
- Melt the butter in a 10-inch cast iron pan in the oven until foamy. Do not burn. Tilt the pan to coat it with the melted butter. Pour the batter into the hot skillet.
- Bake for 50 minutes or until golden brown.
- Of course the original recipe is perfect but I would like to honor and respect not just copyright laws but the efforts and love that went into creating it by re-writing the recipe in my own words as much as possible. (I also do not want to plagiarize!)
- The changes that I made were: 1) Instead of using onions, I used green onions. 2) I also used a different title for my post from the original title in the book “Spanish Cornbread.”
- When I made the cornbread, I made half with chiles and half without. I only included the chiles in one half of the batter. The other half was just cornbread without the chiles. I made it this way because I knew that Mr Sweetie would not want chiles in his. I poured half of the batter without the chiles first then I mixed in the chiles with the other half then I poured that half into the skillet. It worked!
- I also used self-rising flour and omitted the baking soda, salt and baking powder.
- This cornbread is so good drizzled with honey!
Did you make CORNBREAD WITH CHILES? Please let me know by leaving a comment on the blog or on Instagram @msfoodloversfcooks. Enjoy!
Happy 1st of May and Happy Cinco de Mayo!
As inspired by our vacation in Oahu in 2019, I re-created the shrimp and rice dish that we had at one of the food trucks on Oahu’s North Shore. Shrimp trucks are popular in Hawaii — just watch Hawaii 5-0 (or not! LOL!) where Kamekono’s Shrimp Truck was a fun mainstay of the show showcasing Hawaii’s local food culture.
Please check out my North Shore Oahu Shrimp Truck post here where I posted yummy photos of our shrimp plate and food trucks in the town of Haleiwa in Oahu.
This dish is so easy to make and so delicious! Buttery and garlicky shrimp over hot rice make this the ultimate comfort food! Make it as spicy as you want.
A little note on vegan butter
I also want to mention that in order to lessen the guilt, I used vegan butter for the first time. I really could not tell the difference between dairy butter and vegan. It so happened that the vegan butter was on sale at Costco. The woman right next to me was looking intently at it as well. I asked her if she had it before and she told me that being European, she grew up on Miyoko’s Creamery brand and it is good. There you go, use vegan butter if it matters to you although this is obviously not a vegan dish. (I am going to try this on tofu next time instead of shrimp.) Oh, just to be clear, this is not a sponsored post.
Hawaii Shrimp Truck-Inspired Garlic Shrimp
- 1/2 lb – 1 lb large shrimp, about 12-24 pieces (deveined, without shell)
- 3/4 cup flour
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper (less if you do not want it spicy)
- 1 head garlic, minced
- 1/3 c butter
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Lemon, sliced
- Parsley, optional
- Combine flour, paprika and cayenne pepper in a bowl.
- Drench the shrimp in the flour mixture.
- Heat pan over low heat. Add olive oil until hot then add butter.
- Add garlic to the pan oil. Be careful to not burn the garlic. Watch it while cooking for about 2-3 minutes.
- Turn up the heat to medium. Add the shrimp in a single layer. Cook the shrimp until it turns pink, about 2-3 minutes. Flip the shrimp and cook on the other side until slightly brown.
- Add salt and pepper if desired, and cook for another minute.
- Remove from the heat and serve over hot rice.
- Squeeze lemon over the shrimp.
- Serve with parsley (optional).
- Shrimp truck-style Garlic Shrimp in Hawaii is traditionally served with shell on. However, I really did not want to deal with the shell while eating this at home. (Peeling off the shell while eating this dish on a gorgeous hot day in Hawaii is fun. Not so much during the chilly spring weather in at home! At least not for me.)
- I used very good quality frozen shrimp also because I did not want to peel and devein but it could easily be done. Just add another 10 minutes to the prep time.
- I also used already peeled but fresh garlic from Trader Joe’s. Easy peasy is my middle name. LOL!
- Wait for the garlic to brown a little before turning off the stove in order to get that nice crusty texture.
- I put a little bit of Italian seasoning on top of my shrimp before eating it. The heat will incorporate the seasoning. Totally optional and not like what I had in Oahu but it was delicious. Use parsley as well if you want instead of Italian seasoning or omit.
Did you make Hawaiian Shrimp Truck-Inspired Garlic Shrimp? Please let me know by leaving a comment on the blog or on Instagram @msfoodlovercooks. Enjoy!