Tuesday, October 19, 2010

Mexican Cornbread

1 pound ground beef

2 eggs
1 can (14 ounces) creamed corn
1 cup milk
½ cup vegetable oil
1 cup cornmeal
3 tablespoons flour
1 ½ teaspoons baking powder
3/4 teaspoon salt

4 cups shredded cheddar cheese
1 medium onion, chopped
4 jalapenos, seeded and diced

Cook and drain beef. In a bowl, beat eggs, corn, milk and oil. Combine cornmeal, flour, baking powder, and salt; add to egg mixture and mix well. Pour half of the batter into a greased 9x13 baking dish. Sprinkle with half of the cheese. Top with beef, onion, and jalapenos. Sprinkle with remaining cheese, top with remaining batter. Bake at 350 for 55-60 minutes.

Want it cooler? Use only 2-3 jalapenos.
Want it hotter? Leave the seeds in -- that's where the peppers' heat is concentrated.

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