MEXICAN CORNBREAD


Mexican Cornbread

Serves: 16 

Cooking Time: 25 min.


 INGREDIENTS

  • 1 cup corn meal
  • 2 large eggs
  • 1 cup milk
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ cup butter, melted
  • 1 16-oz. corn, cream-style
  • ½ cup cooked and chopped bacon, or pkg. of real bacon bits
  • 1 pound ground beef, lean
  • 1 large onion, chopped
  • 2 large jalapenos, or more, chopped
  • ½ pound cheddar cheese, shredded

 DIRECTIONS

  1. Mix cornmeal and bacon together. Set aside.
  2. In 9-inch cake pan, crumble ground beef, chopped onions and peppers. On high rack, at 400ºF, cook beef for 5 minutes, stirring occasionally. Drain.
  3. In 2 8-inch cake pans, lined with foil and sprayed with cooking spray, divide and layer cornmeal mixture, beef, cheese; repeat.
  4. On low rack, bake at 350ºF for 20 minutes, covering with foil the last five minutes to prevent browning.