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Breads, Rolls, and Muffins -
Mexican Cornbread
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| INGREDIENTS |
- 1 pound ground beef
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1 small onion
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2 jalapeño peppers, finely chopped
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11/2 cups cornmeal (Hot Rise)
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2/3 cup oil
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1 cup buttermilk
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1 (15-ounce) can cream-style corn
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2 eggs
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2 cups grated Cheddar cheese
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| INSTRUCTIONS |
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.” |
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