Tex Mex Cornbread
From marketwoman 14 years ago
- 90 minutes to make
- Serves 12 inch skillet
Our good friend Leanne makes this cornbread. It's a meal all by itself. I love it with chili, soup, a pot of beans or just on its own. Heats up well for a few days. Just looking at the recipe makes me want to whip some up.
Ingredients
- Combine and set aside: shopping list
- 1 cup yellow corn meal shopping list
- 2 eggs, wells beaten shopping list
- 1 cup milk shopping list
- 1/2 tsp soda shopping list
- 3/4 tsp salt shopping list
- 1/3-1/2 cup either bacon drippings or melted butter (I used butter) or half drippings and half butter shopping list
- 1 #303 can cream style corn shopping list
- Saute 1/2 - 1 lb ground beef &/or sausage and drain on paper towel shopping list
- Prepare and set aside: shopping list
- 1 onion, chopped shopping list
- 1/2 lb grated longhorn cheese. (I used the Mexican mix pre-grated) shopping list
- diced jalapeno peppers (I used Serrano’s) shopping list
How to make it
- Grease a large iron skillet and heat in oven. Sprinkle a thin layer of cornmeal in bottom. Pour 1/2 batter in skillet and layer meat, onions, cheese, and peppers. Pour remaining batter on top.
- Bake 50 minutes at 350
People Who Like This Dish 6
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