My Account   |   View Cart

News And Events Title for Left

Cooking School

 Weekend Classes-

October 14-16, 2016

November 11-13, 2016

Each is 50% off until 2 days before  the class. For more information and to sign up, click on the specific dates you are interested in.


Pre-order my next 2 cookbooks from any of the 3 sources and you will get an autographed nameplate and really help our rating!


Barnes and Noble




Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"   will be published November 22, 2016.



Barnes and Noble



Simply Southwest book cover


 Blog Updates

Recent video recipe:


 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel



Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition

for $2.99

Click here to buy now


Click here to see
a preview of the book





There’s something about cornbread that really complements chili, and there’s something about bacon that really complements cornbread. This cornbread combines the smoky, rich flavor of bacon with the gritty satisfying texture and pleasing earthiness of cornmeal—and it’s delicious alongside any number of chilies. You may use either finely ground corn meal or corn flour or coarsely ground corn meal.

Yield: Serves 4 to 8

4 strips thick-cut (or 8 strips thin-cut) good-quality bacon

1 cup blue, yellow or white cornmeal

1 cup all-purpose flour

2 Tablespoons sugar

2 teaspoons baking powder

1 teaspoon Kosher salt

1 egg

1 cup milk

  1. Preheat the oven to 400° F. Cut the bacon crosswise into ¼ inch wide strips.using a kitchen scissors or a sharp knife, then place them in a 9-inch cast-iron or heavy oven-proof skillet over medium-low heat and cook, turning occasionally, until crisp, about 6 to 8 minutes. Transfer the bacon to a paper-towel lined plate to drain. Reserve 3 tablespoons of the bacon drippings in the skillet and pour off the rest.

  1. Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a separate bowl whisk together the egg and milk. Add egg mixture to the dry mixture and stir to combine.

  1. Pour the bacon drippings into the batter and stir until just combined. Pour the batter into the unwashed skillet, top with the bacon, and bake until a toothpick inserted in the center of the cornbread comes out clean, 20 minutes.
Sign Up For Jane Butel's E-Newsletter,
Butel's Bytes
About Jane
Featured Recipes
10 Favorite Recipes Sign up
Follow Jane Butel
On Twitter
Facebook Logo

Follow Jane Butel
On Facebook

♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

© Copyright 2011 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622 • Site Map My Account


Powered by Full Partner