MEXICAN CORNBREAD 
Mix and set aside:

1 c. cornmeal
1 c. milk
2 eggs, beaten
1 can creamed corn
1/2 c. bacon grease or oil
1/2 tsp. baking soda
3/4 tsp. salt

Brown one pound of ground beef and drain or (2 lbs.). Chop 1 large onion, 1/2 pound of grated sharp cheese (12 ounce package). Chop 4 Jalapeno peppers to taste (or green pepper). Mix and set aside. Grease and heat large pan (best if you use iron skillet), sprinkle with cornmeal and brown. Pour in 1/2 batter. Sprinkle in meat mixture, cover with remaining batter. Bake at 350 degrees for 45 to 50 minutes.

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“MEXICAN CORNBREAD”

 

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