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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mexican Corn Bread - Thelma Holland Recipe

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This recipe for Mexican Corn Bread - Thelma Holland is from Generations Cookbook for the Holland & Weese Families , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Preheat Oven to 350º
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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