Mexican cornbread

Mexican cornbread

Ingredients/Components

• salt - 3/4 tsp
• baking soda - 1/2 tsp
• eggs, well beaten - 2 item
• ground beef - 1 lb
• medium onion - 1 item
• yellow cornmeal - 1 c
• sweet milk - 1 c
• grated Longhorn cheese - 1/2 lb
• 303 can creamed corn 16 oz
• bacon drippings or use grease drained from hamburger meat - 1/2 c
• canned green chilies, chopped mild - 4 item

How to make mexican cornbread:

Mix together cornmeal, eggs, milk, soda, salt, creamed corn and drippings in mixing bowl. Set aside. Saute ground beef and drain off grease. Grate cheese. Chop onion and chilies and place in separate mounds. Preheat oven to 350°. Grease a large black iron skillet. Heat. Sprinkle a small amount of cornmeal in skillet and let it brown. Pour 1/2 cornmeal batter in skillet. Sprinkle cheese evenly over batter. Next, ground beef, onion and then the chilies. Pour remaining batter on top. Bake 45 to 50 minutes until golden brown.

Recipe categories: Breads, Quick breads, North american.