Beefy Jalapeno Cornbread
- 1 c. plus 1 Tbsp. yellow cornmeal, divided
- 1 c. milk
- 3/4 tsp. salt
- 1/2 c. bacon drippings
- 1 (17 oz.) can cream-style corn
- 1 1/2 lb. ground beef
- 1 large onion
- 1 (8 oz.) pkg. Cheddar cheese, shredded
- 4 jalapeno peppers, chopped
- 2 eggs
- 1/2 tsp. soda
- Combine 1 cup cornmeal, milk, eggs, salt, soda, bacon drippings and corn in bowl; mix and set aside.
- Saute ground beef until lightly brown; drain and set aside.
- Sprinkle remaining cornmeal in greased 10 1/2-inch iron skillet; pour half of cornmeal batter in skillet.
- Sprinkle evenly with beef; top with onion, then cheese.
- Add peppers evenly on top.
- Pour remaining batter over top.
- Bake at 350u0b0 for 50 minutes or until golden brown.
yellow cornmeal, milk, salt, bacon, creamstyle, ground beef, onion, cheddar cheese, peppers, eggs, soda
Taken from www.cookbooks.com/Recipe-Details.aspx?id=836969 (may not work)