Mexican Cornbread With Ground Meat
- 1 c. yellow corn meal
- 2 eggs, well beaten
- 1 c. sweet milk
- 1/2 tsp. soda
- 3/4 tsp. salt
- 1 (No. 303) can cream-style corn
- 1/2 c. bacon drippings
- 1/2 to 3/4 lb. ground meat
- 1 large onion, finely chopped
- 1/2 lb. Cheddar cheese, grated
- 3 or 4 jalapeno peppers, chopped
- Mix corn meal, eggs, milk, soda, salt, corn and drippings and set aside.
- Saute ground meat and put on absorbent paper to drain. Prepare onion, cheese and peppers in separate mounds.
- Grease a large iron skillet and heat.
- Sprinkle a very thin layer of corn meal in the skillet and let brown slightly.
- Pour half the batter in skillet; sprinkle the grated cheese evenly over the batter, then the meat, next the chopped onions and finely the jalapeno peppers. Pour remaining batter on top.
- Bake for 45 to 50 minutes at 350u0b0.
yellow corn meal, eggs, sweet milk, soda, salt, creamstyle, bacon, ground meat, onion, cheddar cheese, peppers
Taken from www.cookbooks.com/Recipe-Details.aspx?id=287037 (may not work)