Mexican Salsa Cornbread by Billy Jones

Now that I've given you a couple of salsa recipies from BILLY'S WILD SALSA COOKBOOK, Tex-mex for Rednecks and the Adventures of the Wild Salsa Gang, I'll give you some ideas as to how to use them. Also, remember Billy's first rule of cooking: cook anything you want, and if it turns out bad, then pour salsa on it, and eat it anyway. That's how I discovered a lot of my recipies.

Yellow cornmeal in a bowl,
a bit of sugar too;
crack an egg, and fold it in,
put some milk in too.
Now you spoon some salsa in;
don't let it get too thin.
Fold it all together now,
an' don't forget to grin.

Now turn on the oven,
and turn it up to bake;
about three hundred twenty five,
too much is a mistake.
Now get out the butter,
and stand there at the ready;
spread it on, let it melt,
an' don't forget Aunt Betty.

How long do you bake cornbread, and how do you know when it's done? I once asked my mother how long, an' she said, "Til it's done."

But how was I to know when it's done? The toothpick test. If you're an experienced baker, then you know all about the toothpick test, but in case you're not, I'll explain it to you. All you need do is when the top is golden brown, just stick a toothpick in the center of the cornbread, and pull it out. If it comes out clean it's done. Enjoy ya'll.

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Mexican Salsa Cornbread
by Billy Jones (Age: 52)
copyright 12-28-2001

Age Rating: 7 to 127

Prose-n-Poetry.com

Mexican Salsa Cornbread by Billy Jones (Age: 52) copyright 12-28-2001 Age Rating: 7 to 127

Mexican Salsa Cornbread
by Billy Jones (Age: 52)
copyright 12-28-2001

Age Rating: 7 to 127