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• 5 peaches , peeled, cored and sliced (about 4 cups)
• 3/4 cup granulated sugar
• 1/4 teaspoon salt

For the batter:

• 6 Tablespoons butter
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• ground cinnamon

1. Add the sliced peaches, sugar and salt to a saucepan and stir to combine. 

   *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
   
   
2. Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
   
   
3. Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
   
   
4. In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
   
   
5. Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
   
   
6. Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

To substitute canned peaches, use 1 quart jar, undrained.

• 1 cup all-purpose flour
• 1 cup white or yellow cornmeal
• ▢½ teaspoon baking soda
• 1 ½ teaspoons baking powder
• 3-4 tablespoons sugar
• ▢1 teaspoon salt
• 1 cup buttermilk
• ⅓ cup unsalted butter , melted
• 2 eggs , lightly beaten
• 2 tablespoons bacon drippings

• Preheat the oven to 350 degrees F.  Grease the skillet with bacon drippings or butter. Set aside.
• In a medium bowl, whisk together the flour, cornmeal, baking soda and powder, sugar, and salt.
• Whisk in buttermilk, butter, and lightly beaten eggs until well combined.
• Heat up cast iron until hot, remove from the heat and carefully pour in batter. The cast skillet gives it a crispy bottom and side crust; sub with a 9 or 10-inch baking pan.
• Bake for about  15-18 minutes or until golden or deeply brown and skewer inserted in center comes out clean.
  
• Brush top of the cornbread with melted butter after it comes off the pan. Serve with your favorite stews, soups or protein-based meal.

Eggs make cornbread cakey. If you really want a less cakey corn bread, omit the eggs and replace with about ½ cup buttermilk.

Cast Iron Skillet is best for making corn bread, however, you can use a cake pan or muffin pan.

• 1 lb 80/20 ground beef
• 2 tbsp Homemade taco seasoning
  
• Vegetable oil
• 8 6-inch flour tortillas
• Sour cream
• Cilantro
• Shredded cheese
• Shredded lettuce
• Pico de gallo
• Salsa

In a large skillet over medium high heat, add ground beef. Cook until browned, breaking up with a wooden spoon. Add in taco seasoning along with 1 tbsp water and cook, stirring often, until fully combined. Remove from heat.

Meanwhile, in a medium sized skillet add vegetable oil until ¼ inch deep. Once glistening, add tortillas one at a time and cook until golden and crips, about 1 minute. Flip and repeat on the other side. Transfer tortilla to a paper towel lined plate. Continue with remaining tortillas.

Serve prepared beef with crispy tortillas, sour cream, fresh cilantro, shredded cheese, shredded lettuce and pico de gallo or salsa.

I know you will love these tacos, they remind me of the old times!