Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 2 eggs

  3. 1 can (14-3/4 ounces) cream-style corn

  4. 1 cup milk

  5. 1/2 cup vegetable oil

  6. 1 cup cornmeal

  7. 3 tablespoons all-purpose flour

  8. 1-1/2 teaspoons baking powder

  9. 3/4 teaspoon salt

  10. 4 cups (16 ounces) shredded cheddar cheese, divided

  11. 1 medium onion, chopped

  12. 4 jalapeno peppers, seeded and chopped

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In a large bowl, beat eggs, corn, milk and oil. Combine the cornmeal, flour, baking powder and salt; add to egg mixture and mix well. Pour half of the batter into a greased 13-in. x 9-in. baking dish. Sprinkle with 2 cups cheese; top with the beef, onion and jalapenos. Sprinkle with remaining cheese; top with remaining batter. Bake, uncovered, at 350° for 55-60 minutes or until a toothpick inserted into corn bread topping comes out clean. Serve warm. Refrigerate any leftovers. Yield: 12 servings.


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