Deb’s Mexican Cornbread
This recipe comes from my former supervisor, Deb. I have a feeling she was full of great recipes and luckily she shared a few with me before I resigned from that particular job.
This one has been on my list to try for months, actually since last winter and I am just now getting to try it! My husband and I were both impressed, this was tasty and easy! The recipe does call for white corn meal; however, I used yellow.
Deb's Mexican Cornbread
- 1 Lb Ground Beef
- 1 Onion, Chopped
- 1 Bell Pepper, Chopped
- 1 Jalapeno, Sliced (Optional)
- 1/2 Lb Sharp Cheddar Cheese, Grated
- 1/2 Cup Oil
- 1 Cup White or Yellow Corn Meal
- 1 Can Cream Style Corn
- 1 Tsp Salt
- 1 Tsp Baking Soda
- 2 Eggs, Beaten
- Preheat oven to 350*.
- In a large skillet combine the ground beef, onion, bell pepper and jalapeno. Cook this until well done and drain out any grease.
- In a separate dish, combine all of the breading ingredients.
- Spray a cast iron skillet or 9 inch round pan with cooking spray, then pour in 1/2 of the breading mixture. Top this with the meat mixture as well as the cheese. Then, pour all of the remaining breading mixture on top.
- This will cook for 1 hour.
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