Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 2 c. yellow corn meal; 2 cans cream-style corn (large); 1 tsp. salt; 4 eggs, well beaten; 3 jalapeno peppers, diced; 1/2 lb. Monterey Jack cheese, grated; 2 c. milk; 2 tsp. soda; 1 c. melted margarine; 2 lb. ground meat; 1 onion, diced; 1/2 lb. Cheddar cheese, grated

12 ingredients

7 steps

Ingredients

2 c. yellow corn meal
2 cans cream-style corn (large)
1 tsp. salt
4 eggs, well beaten
3 jalapeno peppers, diced
1/2 lb. Monterey Jack cheese, grated
2 c. milk
2 tsp. soda
1 c. melted margarine
2 lb. ground meat
1 onion, diced
1/2 lb. Cheddar cheese, grated

Directions

1

Mix corn meal, salt and soda.
2

Add milk, cream-style corn, margarine and eggs.
3

Meanwhile, brown meat with onions and jalapenos; drain.
4

Grease pans (three 8-inch square or one 8-inch square and one 13 x 9-inch rectangular).
5

Pour half of batter into pans. Top with meat mixture.
6

Sprinkle with cheese mixture. Pour remaining batter over this.
7

Bake at 375° for 45 minutes.