Succotash and Cornbread Recipe

Ingredients

Part 1 | Grease down a 9×5 pan, pre-heat the over to 375 and prep the following:
 1/2 cup butter
 ~1 cup organic sugar (you can cut this down if you want it less sweet)
 2 large fresh eggs
 1 cup buttermilk
 1/2 teaspoon baking soda
 1 cup cornmeal
 1 cup unbleached flour
 pinch of teaspoon salt
Part 2 | Next up is the succotash. Prep the following:
 1 cup white onion (or less, like I’ve said before, I’m an onion nut)
 1 large-ish cubanelle pepper, chopped
 1 small-ish jalapeno pepper, chopped (more or less, depending on your fire level, 1 pepper is pretty mild though)
 1 large clove of garlic, minced
 ~2 teaspoons of chili powder (i usually end up putting in more than this, but its a good guideline)
 ~1 heaping tablespoon of cumin
 2 tablespoons of butter
 ~1 tablespoon of flour
 1 cup of milk
 1 (15oz can) Goya white beans, drained and rinsed
 1 (15oz can) Goya premium red beans
 1 cup of frozen or fresh corn
 1 tomato, chopped
 a handful of chopped cilantro (or more, if you dig it)
 1 lime
 salt and pepper to taste

Directions

Part 1 | directions:
1

First melt the butter down.

2

When its good and melted mix the sugar in and then beat in the eggs.

3

When the eggs, sugar, and butter are good and mixed, stir in the buttermilk and baking soda.

4

Then stir in the rest of the ingredients and keep stirring until its nice and smooth.

5

Pour the mix into the pan and stick it in the oven for 30 min, or until you can stick a toothpick/fork in and it comes out clean.

Part 2 | directions:
6

Saute the onion, peppers, garlic and spices in the butter in a large-ish sauce pan. When they’re nice and tender stir in the flour and cook for a very short time, then stir in your milk and heat it to a boil until its nice and thick. Next stir in the beans and the corn (if you’re using frozen corn) and heat to a simmer.

7

If you’re using fresh corn put that in now along with the tomato, cilantro, and salt and pepper. Then squeeze all the lime juice you can out of the lime straight into the succotash.

8

And you’re done! Serve the succotash with the cornbread and a little cilantro for garnish.

Ingredients

Part 1 | Grease down a 9×5 pan, pre-heat the over to 375 and prep the following:
 1/2 cup butter
 ~1 cup organic sugar (you can cut this down if you want it less sweet)
 2 large fresh eggs
 1 cup buttermilk
 1/2 teaspoon baking soda
 1 cup cornmeal
 1 cup unbleached flour
 pinch of teaspoon salt
Part 2 | Next up is the succotash. Prep the following:
 1 cup white onion (or less, like I’ve said before, I’m an onion nut)
 1 large-ish cubanelle pepper, chopped
 1 small-ish jalapeno pepper, chopped (more or less, depending on your fire level, 1 pepper is pretty mild though)
 1 large clove of garlic, minced
 ~2 teaspoons of chili powder (i usually end up putting in more than this, but its a good guideline)
 ~1 heaping tablespoon of cumin
 2 tablespoons of butter
 ~1 tablespoon of flour
 1 cup of milk
 1 (15oz can) Goya white beans, drained and rinsed
 1 (15oz can) Goya premium red beans
 1 cup of frozen or fresh corn
 1 tomato, chopped
 a handful of chopped cilantro (or more, if you dig it)
 1 lime
 salt and pepper to taste

Directions

Part 1 | directions:
1

First melt the butter down.

2

When its good and melted mix the sugar in and then beat in the eggs.

3

When the eggs, sugar, and butter are good and mixed, stir in the buttermilk and baking soda.

4

Then stir in the rest of the ingredients and keep stirring until its nice and smooth.

5

Pour the mix into the pan and stick it in the oven for 30 min, or until you can stick a toothpick/fork in and it comes out clean.

Part 2 | directions:
6

Saute the onion, peppers, garlic and spices in the butter in a large-ish sauce pan. When they’re nice and tender stir in the flour and cook for a very short time, then stir in your milk and heat it to a boil until its nice and thick. Next stir in the beans and the corn (if you’re using frozen corn) and heat to a simmer.

7

If you’re using fresh corn put that in now along with the tomato, cilantro, and salt and pepper. Then squeeze all the lime juice you can out of the lime straight into the succotash.

8

And you’re done! Serve the succotash with the cornbread and a little cilantro for garnish.

Succotash and Cornbread Recipe