Corn Bread
  • 1 cup flour
  • 1 cup yellow cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
Sift these ingredients together in a medium sized bowl.  Cover with plastic wrap and set aside.
  • 2 eggs, beaten
  • 1/2 cup whole milk
  • 1 stick unsalted butter melted
  • 1/2 cup creme fraiche (or sour cream)
  • 1/4 cup honey
  • 1/8 cup chopped green onions
  • 1  8 oz can of corn kernels drained
Whisk ingredients together until thoroughly​
​combined.  Cover with plastic wrap and refrigerate

​Grease and Flour a 9x9 square baking pan.

Three hours before your Celebration

Why are we preparing the cornbread this way?  First, all your prep work is completed ahead of time which is good.  Second, once the wet and dry ingredients are combined,  you must bake the batter immediately.  Last, if you put this in the oven during your celebration your guests will enjoy the lovely aroma of cornbread baking and it will be slightly warm when you serve it.  Very enticing!

For added flavor, I've also included in cornbread: chopped rosemary, toasted pine nuts and corn kernels freshly cut from the cob and the "milk" that accumulates during cutting.  You can use granulated sugar, light brown sugar or maple syrup as well for a sweetner.  Experiment and see what you like best.

  • 2 avocados
Cut avocados lengthwise.  Twist the two halves apart.  Hold the half with the pit in the palm of your hand.  Using a large knife, carefully insert the blade into the pit and twist and lift the pit from the avocado.  Scoop avocado pulp into a bowl and mash with a fork.  Leave it a little chunky.
  • 3-4 cloves of garlic finely chopped
  • 1 tomato on the vine coarsely chopped
  • ​1 medium red onion finely chopped
  • cilantro leaves  (Rinse, spin dry and finely chop.  You need 1/4 cup.
Combine all ingredients.
  • 2 limes
Squeeze the juice of 1 lime into avocado mixture and thoroughly combine.  Add salt to taste.  Now squeeze the juice of the second lime on the surface of the guacamole.  Cover with plastic wrap, pressing the wrap down onto the surface of the gua​camole and refrigerate.

Garnish for Soup
  • chorizo
Dice into small cubes.
  • green onion
Rinse and pat dry with paper towels.  Slice into 1/4 inch lengths.
Place into serving bowls, cover with plastic wrap and refrigerate.

Place shredded cheddar cheese and crumbled queso fresco into separate serving bowls, cover with plastic wrap and refrigerate.

Margarita Preparation 
  • 1 oz lime juice
  • 1 1/2 oz of tequila
  • 2 tsps simple syrup (or agave nectar)
Squeezing 1/2 of a lime should produce an ounce of lime juice.  So if you are making 12 margaritas you would need about 6 limes.  I suggest buying extra limes just to be certain you have enough juice.  

To make simple syrup put 1 cup of water and 2 cups of sugar in a pot. Over very low heat melt the sugar. Watch the pot so that the sugar does not brown.  Once the sugar is entirely melted remove from heat and allow to cool.  Be very careful with this mixture it is very hot and will cause a nasty burn if you get it on yourself.

Once the simple syrup has cooled mix all of the margarita ingredients in a pitcher and refrigerate.  Do not use the pitcher you will be serving them in to store the mixture.

I like to take a basic corn bread and jazz it up a little bit with a few extras.  You will prepare the wet and dry ingredients ahead of time, store them separately and then combine and bake them later in the day.

Everyday Divas Celebrations
with Mimi and sue
Margarita Madness