MEXICAN CORNBREAD 
1 1/2 c. self-rising cornmeal
1 1/2 c. grated cheese (cheddar or Colby)
1/2 c. vegetable oil
1 tsp. salt
1/2 c. buttermilk
1 tbsp. pimiento
1 1/2 c. chopped onions
1 tbsp. sugar
3-4 jalapeno peppers
1 1/2 lbs. ground chuck
3 eggs
1 can cream style corn

Brown meat and 1/2 the onions; drain. Mix other ingredients together. Layer 1/2 the batter mixture in baking dish (approximately 10'x10"x2", sprayed). Layer all the meat. Layer remaining batter. Bake at 400 degrees for 20 to 30 minutes.

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