Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 1 c. yellow cornmeal; 1 c. milk; 3/4 tsp. salt; 1 (No. 303) can cream-style corn; 2 eggs, well beaten; 1/2 tsp. soda; 1/2 c. bacon drippings; 1/2 to 1 lb. ground beef; 1 large onion, chopped fine; 1/2 lb. grated Longhorn cheese; 3 canned jalapeno peppers, finely chopped

11 ingredients

7 steps

Ingredients

1 c. yellow cornmeal
1 c. milk
3/4 tsp. salt
1 (No. 303) can cream-style corn
2 eggs, well beaten
1/2 tsp. soda
1/2 c. bacon drippings
1/2 to 1 lb. ground beef
1 large onion, chopped fine
1/2 lb. grated Longhorn cheese
3 canned jalapeno peppers, finely chopped

Directions

1

Mix cornmeal, milk, salt, corn, eggs, soda and bacon drippings; set aside.
2

Saute ground beef; drain and set aside.
3

Prepare and set aside onion, cheese and jalapeno peppers.
4

Grease skillet. Heat, sprinkle with a thin layer of cornmeal and let brown slightly.
5

Pour half of batter in skillet, then sprinkle evenly one at a time, meat, onion, peppers and cheese.
6

Top with remaining batter.
7

Bake 45 minutes in 350° oven.