Posts Tagged With: Cornbread

Dad Recipe: Mexican Cornbread

Fresh jalapenos and home-ground yellow cornmeal are key for this yummy south-of-the-border one-pot supper!

Fresh jalapenos and home-ground yellow cornmeal are key for this yummy south-of-the-border one-pot supper!

Our friend Lisa at Happy Place Organics hooked us up the other day with some fresh-from-the-garden jalapenos, and whenever there are jalapenos around Mullins Manor you can bet this dish is pretty sure to follow.

The dish itself is a family favorite, and relatively common summer fare where I grew up in the mountains of eastern Kentucky – although I’m not sure of the particular folkways that would account for its prevalence there.  Each person making it seems to have a slightly different take on ingredients, but generally there’s always meat, always some cheese, (almost) always whole kernel corn and definitely always jalapenos – the fresher the better, and the ones from Happy Place Organics were about as fresh as they come.  I think there might have been thirty minutes, if that, from garden to pan.

It’s an easy dish, has lots of flavor and very minimal clean-up.  Enjoy!

Ingredients

  • 1 lb. ground beef (although I used chorizo)
  • 1 onion, chopped
  • 1 can cream-style corn
  • 2 eggs, beaten
  • 1 c. cornmeal (I’m really lucky to have home-ground from my parents’ garden!)
  • 1 tsp. baking powder
  • 3/4 c. milk
  • 1/2 c. canola oil, divided
  • 1/2 tsp. salt
  • 1 c. diced jalapenos (or to taste)
  • 1 1/2 c. grated sharp cheddar cheese

Gear

  • An iron skillet is a BIG plus for baking this (or any) cornbread!  Otherwise, use a 9×13 pan.
  • Pan for browning hamburger
  • Mixing bowl
  • Oven at 450

Brown and drain your hamburger meat and onion.

Combine (in your mixing bowl) corn, eggs, cornmeal, baking powder, milk, salt, peppers and 1/4 c. of oil.

Heat the other 1/4 c. oil in your skillet or pan.  Pour half of the batter into the pan.  Layer meat/onion mixture and cheese, then top with the other half of the batter.  Bake at 450 for 45 minutes or until golden brown.

Categories: Bringin' Home the Bacon: Dad Recipes | Tags: , , | Leave a comment

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