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| MEXICAN CORN BREAD | |
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1 lb. ground beef 1 c. cornmeal 1/2 tsp. baking soda 2 eggs 2 jalapeno peppers, chopped 1 can Mexicorn 2 lg. onions, chopped 1 c. milk 1 tsp. salt 1/2 c. oil 1 lb. mild Cheddar cheese, grated Brown ground beef with half the onion in skillet, stirring until crumbly. Combine next 6 ingredients in bowl, mixing well. Pour half the cornmeal batter into baking skillet or pan. Layer ground beef mixture, remaining onions, jalapeno peppers, Mexicorn and cheese over batter. Cover with remaining batter. Bake at 375 degrees for 45 minutes or until brown. | |
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recipe reviews #60111
Bob Ross (Missouri) says:
Found I had no "normal" cornmeal in house, so substituted Louisiana brand Fish Fry cornmeal coating. Omitted salt, as the fish batter has salt (though some MSG) and other spices in the regular mix. Added half tsp. baking soda to batter, dash of garlic powder, regular whole canned corn, and substituted venison for the beef. WONDERFUL!
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