I was never a big fan of corn bread, but on our last excursion to Texas I became an addict. At an unpretentious rest stop we were served a spicy/cheesy corn bread with a heaping bowl of chili and a flagon of beer. Hearty enough to mop up the leftovers and tasty enough to eat alone, you will be pleasantly surprised by our Mexicali masterpiece.

Ingredients: Coarse ground cornmeal, Corn, Arrowroot, and Rice Flours, baking soda, and Picante Passion (onion, paprika, garlic, parsley, celery, crushed red pepper, cayenne pepper, black pepper, oregano, kosher salt).