Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 1 c. yellow cornmeal; 2 eggs, well beaten; 3/4 tsp. salt; 1 c. milk; 1/2 tsp. baking soda; 1 (16 1/2 oz.) can cream-style corn; 1/3 c. bacon drippings; 1/2 lb. ground chuck or ground round; salt to taste; 1 large onion, chopped; 1/2 lb. Cheddar cheese, grated; 4 jalapeno peppers, chopped (or less)

12 ingredients

11 steps

Ingredients

1 c. yellow cornmeal
2 eggs, well beaten
3/4 tsp. salt
1 c. milk
1/2 tsp. baking soda
1 (16 1/2 oz.) can cream-style corn
1/3 c. bacon drippings
1/2 lb. ground chuck or ground round
salt to taste
1 large onion, chopped
1/2 lb. Cheddar cheese, grated
4 jalapeno peppers, chopped (or less)

Directions

1

Mix cornmeal, eggs, 3/4 teaspoon of salt, milk, baking soda, cream-style corn and bacon drippings; set aside.
2

Saute ground chuck and add salt to taste.
3

Drain meat on paper towels to absorb grease.
4

Keep the onion, Cheddar cheese and jalapeno peppers separate.
5

Grease and heat a large, black skillet.
6

Sprinkle with cornmeal and let brown slightly.
7

Pour half of cornmeal-egg mixture in skillet.
8

Sprinkle the cheese evenly over mixture. Spread meat on top.
9

Place chopped onion on top, then place peppers.
10

Pour remaining cornmeal-egg mixture over top.
11

Bake for 45 to 50 minutes at 350°.