Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 1 c. yellow cornmeal; 2 eggs, well beaten; 1 c. sweet milk; 1/2 tsp. baking soda; 3/4 tsp. salt; 1 (No. 303) can creamed corn (16 oz.); 1/2 c. bacon drippings or use grease drained from hamburger meat; 1 lb. ground beef; 1/2 lb. grated Longhorn cheese; 1 medium onion; 4 canned green chilies, chopped (mild)

11 ingredients

13 steps

Ingredients

1 c. yellow cornmeal
2 eggs, well beaten
1 c. sweet milk
1/2 tsp. baking soda
3/4 tsp. salt
1 (No. 303) can creamed corn (16 oz.)
1/2 c. bacon drippings or use grease drained from hamburger meat
1 lb. ground beef
1/2 lb. grated Longhorn cheese
1 medium onion
4 canned green chilies, chopped (mild)

Directions

1

Mix together cornmeal, eggs, milk, soda, salt, creamed corn and drippings in mixing bowl.
2

Set aside.
3

Saute ground beef and drain off grease.
4

Grate cheese.
5

Chop onion and chilies and place in separate mounds.
6

Preheat oven to 350°.
7

Grease a large black iron skillet.
8

Heat.
9

Sprinkle a small amount of cornmeal in skillet and let it brown.
10

Pour 1/2 cornmeal batter in skillet. Sprinkle cheese evenly over batter.
11

Next, ground beef, onion and then the chilies.
12

Pour remaining batter on top.
13

Bake 45 to 50 minutes until golden brown.