MEXICAN CORNBREAD 
2 c. grated cheese
1 med. onion, chopped fine
1 lb. ground beef, cooked
1 tbsp. jalapenos, chopped fine
1 can cream style corn
1 c. yellow cornmeal
1 tsp. baking soda
2 eggs
1/4 c. vegetable oil

Preheat oven to 400 degrees. Combine corn, cornmeal, baking soda, oil, and eggs. Pour half of this batter into a cast iron skillet. Layer with the cheese, meat, onion, and then jalapenos. Pour remaining batter over top and bake until light golden brown, about 40-45 minutes.

 

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