MEXICAN CORNBREAD 
1 c. cornmeal
1/2 tsp. baking soda
1 tsp. salt
1 c. milk
2 eggs, beaten
1 can cream style corn
1/2 c. bacon drippings
1/2 lb. hamburger
1 lb. longhorn cheese, grated
Jalapeno peppers, chopped

Brown hamburger, drain on paper towel after browning. Mix together cornmeal, soda, salt, milk, eggs, corn and bacon drippings. Pour half of mixture into heated greased 9 inch or 10 inch skillet. Layer drained hamburger and cheese and jalapeno peppers (to taste). Pour remaining mixture on top. Bake at 350 degrees for 50 to 60 minutes. Let cool 10 to 15 minutes.

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“MEXICAN CORNBREAD”

 

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