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Mexican Corn Bread - Thelma Holland Recipe

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This recipe for Mexican Corn Bread - Thelma Holland, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Holland Hailey
Added: Saturday, May 16, 2009


1 c. Yellow Corn Meal
2 Eggs, well beaten
1 c. Milk
1 tsp. Baking Soda
3/4 tsp. Salt
1/4 c. Bacon Drippings
1 #303 Can Creamed Corn
1 lb. Ground Meat; Beef, Sausage, Chicken, Bison
1 Large Onion, chopped
1/2 lb. grated Cheese; Longhorn, Cheddar or Colby
1 small can Diced Green Chilis

Preheat Oven to 350
Mix Cornmeal, Eggs, Milk, Creamed Corn, Baking Soda, Salt and Drippings into a batter
Saute meat and onion, drain well
Grease a large iron skillet or oven proof pan and heat on the stove, sprinkle with additional corn meal to coat the pan. Pour 1/2 batter into the skillet, add layer of Cheese, then Meat, and Green Chilis, top with remaining 1/2 batter.
Bake 50 minutes in preheated oven.

Personal Notes:
Personal Notes:
Thelma Holland was my beloved Great Aunt; she was married to Charley Holland [Grandpa Elmore Holland's brother]. They lived in Oklahoma City. I loved to go to her house and look through her recipe file and copy down recipes - when I was a teenager and young mother! She was a treasure and a fabulous cook. This is a complete meal in a skillet. It can be "lightened up" by using 2% Milk, 2% Cheese, Vegetable Oil in place of drippings, and Ground Chicken or Turkey. It is always a big hit and very good left over.




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