Christmas tradition for me means spending Christmas Eve Southwest-style in San Anselmo at Stephanie and David’s house, feasting on Helene’s guacamole, Steph’s turkey and black bean chili, cornbread, and lots and lots of wine.
This year I was on cornbread duty. I considered making Absolute Mexican Cornbread, an old favorite from Boston days (I distinctly remember a BBQ at the Diva‘s place in Central Square where a pan disappeared in about 10 seconds flat – there’s nothing like it when you are drinking copious amounts of margaritas) that is consistently amazing, but in the interest of “health” and time I went with a slightly doctored mix version that still turned out pretty darn good.
Although I really missed my annual visit with Stephanie’s mom Betty, who always told me how thin and lovely I looked, it was fun to catch up with Brad and Linda, who were down from Oregon, and to see RJ, Coley, Robbie, Bobby, and Helene as well. Arj and I had a particularly good time goofing off during dinner which as usual was muy delicioso. All in all, a very merry night indeed.
Drinking bubbly pre-dinner.
The guys.
Mom and Steph
Us kids.
RJ enjoying lava cake, in extreme closeup.
Cornbread In A Hurry, For the Masses
Ingredients:
2 boxes Trader Joe’s Cornbread Mix
1 can diced green chiles
1 cup shredded pepper jack or cheddar cheese
1/2 cup creamed corn (optional)
Method:
1. Prepare the cornbread mix as directed with oil, eggs, and water.
2. Add in chiles, cheese, and creamed corn if using. Stir to mix.
3. Bake as directed, either in pan or muffin tins (if making muffins, cook for slightly less time and make sure to grease the pan well, trust me.)
4. Eat hot with butter or dipped in chili.