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MEXICAN CORNBREAD






INGREDIENTS

FOR THE FILLING:

  • 1 pound lean ground beef
  • 1 large onion, diced
  • 8 oz cheddar cheese, shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • FOR THE CORNBREAD:

    • 1 ¼ cups cornmeal
    • 1 cup all purpose flour
    • ½ teaspoon baking soda
    • ¾ teaspoon kosher salt
    • 2 eggs
    • 1 can 14.75 ounce creamed corn
    • 1 cup milk
    • ¼ cup bacon drippings or vegetable oil plus more for greasing the skillet
    • 3 jalapeño peppers
  • INSTRUCTIONS

    1. Preheat oven to 350°.
    2. Place a 12 inch cast iron skillet in the oven to get hot. 
    3. Brown ground beef in a skillet and drain any excess grease. 
    4. Combine ground beef with diced onion, cheese, garlic, chili powder, cumin and salt. Set aside.
    5. In a large bowl, add cornmeal, flour, soda and salt. Whisk to combine. 
    6. Add eggs, creamed corn, milk, bacon grease and jalapeños, mixing to combine. 
    7. Carefully remove skillet from oven and grease well with bacon drippings or oil. 
    8. Pour half of cornbread mixture into bottom of the skillet. 
    9. Top with ground beef and cheese mixture, spreading evenly. 
    10. Top with remainder of cornbread mixture
    11. Bake for 45-50 minutes or until well browned. 
    12. Slice and serve.




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