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Breads, Rolls, and Muffins - Mexican Cornbread

  • 1 pound ground beef
  • 1 small onion
  • 2 jalapeño peppers, finely chopped
  • 11/2 cups cornmeal (Hot Rise)
  • 2/3 cup oil
  • 1 cup buttermilk
  • 1 (15-ounce) can cream-style corn
  • 2 eggs
  • 2 cups grated Cheddar cheese

Brown ground beef and drain. Chop onions and peppers; set aside in separate bowls. Mix together cornmeal, oil, buttermilk, corn, and eggs. Pour half of the cornmeal mixture in a 9-x-13-inch pan. Spread with ground beef, then onions, then cheese, and then jalapeño peppers. Pour remainder of cornmeal mixture on top. Bake at 350° for one hour.
“This recipe was handed down by my mother, Carolyn Dickerson. She gave it to me when I got married 16 years ago. This is a family favorite on both sides of my family. When I fix this, I always fix a big pot of white beans and mashed potatoes. Everybody enjoys it and I hope you do, too.”
Submitted By: Dawn Guy
Obion Farmers Co-op
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