Jan's Mexican Cornbread

Sponsored Results

add to shopping list Ingredients

2 cups Self-Rising Martha White cornmeal
1 3/4 buttermilk
1 egg
dash salt
1/4 cup canola oil
1 can cream style corn
1/2 cup chopped jalapenos
1 pound lean ground beef
1/2 cup chopped onion
16 oz. shredded cheddar or monterey jack cheese

Preparation

Preheat oven to 450 degrees. Grease skillet (I prefer canola oil) in large black iron skillet and place in oven to get hot while preparing other ingredients. Make sure you rub oil on sides of skillet to keep cornbread from sticking. In another skillet, brown ground beef with chopped onions. Once beef has browned, remove beef and drain off all grease. Make cornbread by mixing cornmeal, milk (I prefer buttermilk, but white milk is fine), egg,salt and also add cream style corn to mixture.(You can use the cornbread recipe on the back of Martha White Self-Rising Cornmeal Package). After skillet & oil are very hot and oven is pre-heated, pour in half of the oil into cornbread mixture and stir well. Then pour in half of cornmeal/corn mixture into hot skillet. Sprinkle ground beef mixture on top of cornmeal mixture. Sprinkle jalapenos all over top & then sprinkle shredded cheese on top of that. Then pour the other half of the cornmeal mixture on top of cheese. Place in preheated oven and bake 50 to 60 minutes or until brown. I erve with pinto beans or refried beans with cheese on top.

Post a Question or Comment

Post A Review