"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cowboy Cornbread Recipe

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This recipe for Cowboy Cornbread, by , is from Wanda Pinkert's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Self
Added: Wednesday, January 30, 2008


1 lb. ground hamburger meat
1 onion, chopped
1 pkg taco seasoning
2 c. cheddar cheese, shredded
1 can chopped green chilies
1 can cream style corn
1 jalapeno pepper, chopped (optional)
1 c. flour
1 c. cornmeal
1 egg
4 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/4 c. vegetable oil (I use baking drippings)

Preheat oven to 350 . Brown hamburger meat and chopped onions in a skillet until done. Drain off excess fat and stir in taco seasoning. Set aside. Mix together the cornbread ingredients. Add the can of corn and chilis. Mix well. Spray a 9"x13" pan with non stick spray and place 1/2 of the cornbread mxture into the pan. Add the meat mixture, then add cheese. Top with the remaining cornbread. Bake for 30-35 mintes until golden brown. (A corn muffix mix can be used instead of scratch cornbread but still need to include 1/2 c. milk)




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