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| MEXICAN LAYERED CORNBREAD | |
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BATTER: 1 c. yellow corn meal 1 tsp. salt 1 tsp. baking soda 2 eggs 1/4 c. oil 1 can cream style corn Prepare the following and set aside. 1 lb. ground beef, cooked & drained 1 med. onion, chopped 1/2 lb. Cheddar cheese, shredded Sliced jalapenos, optional Mix batter. Stir together the dry ingredients. Add all the other batter ingredients. Mix well. Grease lightly or spray with Pam an iron skillet. Pour about 1/3 of the batter in the skillet. Place desired amount of jalapeno slices evenly on top of batter. Distribute the following evenly on pan: The beef, then the onion, then the cheese. Press the cheese down with your hand until level. Pour the remaining batter on top of the cheese. Spread to the edges and seal completely. Bake at 350 degrees for 45 minutes or until top is a medium brown. Serves 4-6. | |
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recipe reviews #160199
Marcy says:
I've made this for years, but never without flour in the cornbread mix. I was hesitant that MAYBE it was accidentally not listed and wouldn't work, but it was great... perfect for my friend, who is gluten free and perfect for everyone else too!
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