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Beefed Up Cornbread Recipe

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This recipe for Beefed Up Cornbread, by , is from The Kentucky Reb's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Orchard Mills
Added: Tuesday, August 24, 2010


1 Tsp. Cornmeal
1/2 lb. Ground Beef
1 C. Cornmeal
1/2 tsp. Salt
2 Eggs (beaten)
1/2 tsp. Baking Soda
1 C. Milk
1 (17 oz.) Corn (cream style)
1/4 C. Oil
2 C. Cheese (shredded)
1 Onion (chopped fine)
2-4 Jalapeno Peppers (seeded & chopped) if desired

Sprinkle 1 Tsp. cornmeal in well greased 10 " Cast Iron skillet. Cook til lightly browned, set aside.
Cook beef til brown, crumble, drain and set aside.
Combine 1 C. cornmeal, salt & soda; add eggs, milk, corn and oil. Stir just til dry items are moist.
Pour 1/2 of batter into prepared skillet (w/browned cornmeal).
Sprinkle with cheese, onion, peppers and beef.
Top with remaining batter. Bake at 350 for 50 - 55 minutes.
(If you don't like "heat", use mild chilis in place of jalapenos.)

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Personal Notes:
This is almost a meal by itself!




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