MEXICAN CORNBREAD 
1 lb. ground beef
2-4 jalapeno peppers
2 eggs
1 c. milk
1 can cream corn
1/4 c. bacon grease
2 or 3 med. onions
3/4 lb. grated cheese
1 c. yellow cornmeal
1/2 tsp. salt
1/2 tsp. baking soda

Preheat oven to 350 degrees. Brown beef, drain and set aside. Chop and saute onions and set aside. Chop peppers and set aside. Mix eggs, milk, cornmeal, soda, salt and bacon drippings. Add cream corn. Pour 1/2 of batter into hot greased iron skillet. Sprinkle in layer of ground beef, onions, peppers and cheese. Pour remaining batter over this. Bake 1 hour and 15 minutes at 350 degrees.

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“MEXICAN CORNBREAD”

 

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