Mexican Skillet Cornbread Casserole

Name: Mexican Skillet Cornbread Casserole
Ingredients: 2 eggs, stiffly beaten; 1 c. cornmeal (plain); 2 tsp. baking soda; 1 tsp. salt; 1 (17 oz.) can creamed corn; 1 c. milk; 1/4 c. cooking oil; 1 lb. ground beef; 2 c. shredded Cheddar cheese; 1 large onion, chopped; 2 or 3 jalapeno peppers, finely chopped

11 ingredients

8 steps

Ingredients

2 eggs, stiffly beaten
1 c. cornmeal (plain)
2 tsp. baking soda
1 tsp. salt
1 (17 oz.) can creamed corn
1 c. milk
1/4 c. cooking oil
1 lb. ground beef
2 c. shredded Cheddar cheese
1 large onion, chopped
2 or 3 jalapeno peppers, finely chopped

Directions

1

Combine cornmeal, soda, salt, corn, milk and oil in bowl.
2

Set aside.
3

Cook ground beef until brown; drain well.
4

Set aside. Pour 1/2 cornmeal mix in greased 10-inch skillet (cast-iron is best).
5

Sprinkle evenly with ground beef; top with cheese, onion and pepper.
6

Pour remaining batter over top.
7

Bake at 350° for 45 minutes.
8

Yields 6 to 8 servings.