Carron
Nov 30, 1919, 12:00 AM
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Empty Sardine Cans for Cornbread
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Below I posted a message that we use oval sardine cans to bake our cornbread, as many women do in Oaxaca and Chiapas, where canned sardines are always very popular and affordable. Here is how we use the fish to get the empty cans!
1 T. butter, unsalted
1 medium white onion, thinly sliced
2 15 oz. oval cans of sardines in tomato sauce
1 cup cooked nopalitos, well drained (substitute green beans)
1 pickled jalapeño, seeded and cut into slivers
2 T. seasoned tomato puree (canned, bottled, or homemade)
Preheat oven to 350 degrees. Lightly grease the bottom and sides of a 1 1/2 qt. casserole. Cover the bottom with the onion slices. Add one can of sardines with its tomato sauce. Layer on the nopalitos (or green beans)and jalapeño slivers. Finally add the other can of sardines and sauce. Over all drizzle a couple of extra tablespoons of the seasoned tomato puree to help keep the fish moist.
Cook for about half an hour, or until the casserole is heated through and bubbly.
We serve this at room temperature as a "botana", or drinking snack, with tostadas. We serve it hot as a main dish with a serving of Mexican-style rice on the side. It is delicious either way.
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