Mexican Cornbread Casserole
Sarah McFarland
ingredients
- 1 lb. ground beef
- Salt To Taste
- 1 Cup Cornmeal
- 1/2 Tsp. Salt
- 1 Small onion, grated
- 1 1/2 Lb. Sharp cheddar cheese, grated
- 4 Jalapeno peppers, canned and mild (Chopped, do not use all seeds)
- 3 Eggs
- 1 Cup Milk
- 17 oz. Cream Style Corn
directions
- 1
Season beef with salt. Saute in heavy skillet. Drain and set aside. Combine cornmeal, 1/2 Tsp. salt, onion, cheese and pepper in large bowl. Mix well. Stir in beaten eggs into milk and add dry mixture. Stir just moisten. Add corn and mix well.
- 2
Spoon 1/2 mixture into greased 2 quart casserole. Top with beef and then remaining batter. Bake at 350 degrees for 45 minutes or until done.
Source: Sarah Banks Dodd
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