"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Cornbread Recipe

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This recipe for Mexican Cornbread, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Mitchell
Added: Thursday, June 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
2 eggs, slightly beaten
1 c. milk
1/2 tsp. soda
1 c. cornmeal
1/2 c. cooking oil
1/2 tsp. salt
1 can Cream Style corn
1 Jalapeño pepper, chopped
1 lg. onion, chopped fine
1/2 lb. sharp cheese, grated

Directions:
Directions:
Saute meat until brown, drain and set aside. Beat eggs, add cornmeal, milk, soda, salt, corn and mix well. Heat heavy skillet until hot. place 1/2 the corn bread mixture into skillet. Then the meat, onion, cheese, peppers, and then add the remaining portion of the cornbread mixture. Bake in the oven at 375º for 1 hr. Remove from the oven and place on wet towel for 15 min. to prevent sticking.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
Carrie is the daughter of Mike and Betty Mitchell and the granddaughter of Nina (Hollenshead) Sanders.

 

 

 

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