Bread & Biscuits & Muffins
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Mexican Cornbread with Avocado Soup

Mexican Cornbread with Avocado Soup

Prep Time: 20 minutes
Cook Time: 25 minutes

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Mexican Cornbread with Avocado Soup

Clam juice and crabmeat give this Mexican dish a surprising texture and flavor.

Ingredients

  • 2 cups House-Autry Yellow Plain Corn Meal
  • 1/3 cup shortening - melted
  • 1/2 tbsp salt
  • 1 tbsp sugar
  • 2 eggs
  • 1/2 tsp baking soda
  • 3/4 cup milk or buttermilk
  • 1 small (8-ounce) can cream style corn
  • 1 (4-ounce) can chopped green chiles
  • 1 cup shredded cheddar cheese
  • 1 cup your favorite guacamole
  • 1 cup buttermilk - chilled
  • 3/4 cup bottled clam juice
  • 1/2 cup ice water
  • 1 tbsp fresh lime juice
  • salt and pepper to taste
  • 1 cup jumbo lump crab - divided

Directions

Cornbread: Preheat oven to 450°F. Mix corn meal, shortening, salt, sugar, eggs, soda and milk. Add corn and chiles. Pour half of mixture in a large, greased 9-inch pan. Put half of the grated cheese over batter. Spoon remaining batter into skillet or pan; top with remaining cheese. Bake for 25 minutes. Enjoy.

Soup: In a blender, puree guacamole, cold buttermilk, clam juice and water until smooth. Season with salt and pepper. Pour soup into 4 chilled bowls and top with jumbo lump crab meat. Garnish each bowl with sour cream and finely chopped chives. Use Mexican cornbread for dunking and getting every last drop.

Products used in this recipe:

Yellow Plain Corn Meal

Yellow Plain Corn Meal

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