IRIS'S MEXICAN CORN BREAD 
2 lb. ground beef
1 large chopped onion
4 hot chili peppers, chopped
8 oz. grated cheddar cheese
1 c. corn meal
1/2 tsp. salt
1 tsp. baking soda
2 beaten eggs
1 c. buttermilk
1/3 c. oil
1 can cream style corn

Sift together meal, salt, & soda. Combine with eggs, buttermilk, oil, & corn. Pour 1/2 bread mixture in deep iron skillet or Dutch oven (greased), then add meat mixture. Top with remaining bread mixture.

Bake at 350°F for 45 minutes.

 

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