MEXICAN CORN BREAD 
1 1/2 lb. ground beef
1 chopped onion
2 or 3 jalapeno peppers
1 1/2 c. Cheddar cheese
1 c. milk
1 c. self-rising meal
2 c. cream of cut corn
Salt and pepper to taste
2 eggs

Brown meat in skillet. Place in 9 x 12 inch baking dish. Top with onion, then cheese. Mix chopped peppers, milk, meal, corn, salt, pepper, and eggs. Pour over cheese. Bake at 350 degrees for 40 minutes.

(Sometimes instead of 1 cup of milk, I use sour cream and 1/2 cup milk.)

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