In this article, we’re diving into the world of true home-cooked comfort food. I’m sharing my personal go-to cornbread recipe, the Mexican cornbread variation, and my hearty cabbage soup. These recipes have been tested, perfected, and enjoyed countless times — and now they’re yours.
Classic Skillet Cornbread
A golden, crispy-edged cornbread made the old-fashioned way — in a screaming-hot skillet.
Ingredients
| Ingredient | Quantity |
|---|---|
| Self-rising flour | 2 cups |
| Cornmeal | 1 cup |
| Oil (for batter) | 1/2 cup |
| Buttermilk | 2 cups or more |
| Oil (for skillet) | 1/4 cup |
Instructions
- Preheat your oven to 450°F (230°C).
- In a bowl, mix the flour, cornmeal, and 1/2 cup of oil.
- Slowly add the buttermilk until the batter is wet, pourable, but not runny.
- Pour 1/4 cup oil into a skillet and heat it in the oven until it’s very hot.
- Carefully remove the skillet, pour in the batter, and listen for that perfect sizzle.
- Bake for 20–25 minutes, or until the top is golden brown.
- Slice, serve, and enjoy your homemade cornbread!
Bonus: Mexican Cornbread
A richer, heartier, more flavorful spin on classic cornbread — loaded with veggies, cheese, and spice.
Additional Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| Creamed corn | 1 can |
| Chopped onion | 1 |
| Pepperoncini peppers | To taste |
| Green pepper | 1 |
| Sharp cheddar cheese | 1 small bag |
| Pepper juice | A dash |
Instructions (Same Method, New Flavor)
Prepare the batter exactly as the classic recipe describes, but add all the extra ingredients before pouring it into the hot skillet. Bake the same way.
The result? Flavorful, moist, cheesy Mexican cornbread with just the right kick.
Hearty Cabbage Soup
A warm, filling, old-school soup packed with vegetables, beans, and seasoned beef — perfect for chilly days or big family gatherings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small head of cabbage | 1 |
| Ground sirloin | 2 lbs |
| Whole tomatoes (squash) | 3 large cans |
| Chili powder | 1 tablespoon |
| Green pepper | 1 |
| Chopped onions | 3 large |
| Texas Pete hot sauce | 4 dashes |
| Kidney beans | 1 large can |
| Cooked pinto beans | 3 cups |
| Water | As needed |
Instructions
- In a skillet, brown the ground sirloin with the chili powder.
- In a large pot, combine the meat with cabbage, onions, green pepper, kidney beans, pinto beans, and tomatoes.
- Add enough water to make it soupy.
- Add Texas Pete hot sauce for heat.
- Bring to a boil, then reduce heat and simmer for 1 hour or more until flavors blend beautifully.
Serve hot — it only gets better the next day.
