MEXICAN CORNBREAD 
1 1/4 c. yellow cornmeal
1/2 tsp. baking soda
3/4 tsp. salt
2 eggs, well beaten
1 c. milk
4 canned jalapeno peppers, chopped
1 can cream style corn
1 lb. hamburger
1 lb. grated Cheddar cheese
1/2 med. onion

Pour 1/2 of batter in large baking dish. Brown 1 pound hamburger and onion. Sprinkle hamburger over batter. Top with 1 pound Cheddar cheese. Pour other 1/2 of batter on top. Bake at 350 degrees for 30 to 45 minutes.

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“MEXICAN CORNBREAD”

 

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