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!
- 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
- 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.