I saw Padma Lakshmi make the Mexican Cornbread with Jalapeño and Chorizo from her cookbook Tangy Tart Hot and Sweet on a news/chat show last weekend and was intrigued. So in honor of Cinco de Mayo, I made it last night. Although I’ve always been curious about cornbreads with ingredients beyond the basics (cornmeal, flour, etc.) I’ve never tried making one. This recipe has corn pieces, chorizo, pickled jalapeño, Jack cheese and dillweed. It was quite the explosion of flavors. And best of all, this morning P. grilled the leftovers and served them with fried eggs for our breakfast — YUM.