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Pat’s Mexican Cornbread Recipe

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This recipe for Pat’s Mexican Cornbread is from A Taste of Western Area Cookbook 2012-2013, 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 cup self-rising cornmeal
1 lb ground beef (browned)
1 cup all-purpose flour
1 lb hot sausage (browned)
½ cup cream-style corn
1 cup shredded cheese
(Sharp cheddar or Pepper Jack)
¼ cup sugar
¼ cup chopped onions
Hot Banana Peppers or Jalapeño (as many as you want)
1 c. grated cheese
(Sharp Cheddar or Pepper Jack)
½ c. vegetable oil
pepper
salt
1 green pepper (diced)
½ tsp. red pepper or hot pepper flakes
¾ to 1 c. of sweet milk
Preheat oven to 425º
Directions:
Directions:
Brown the ground beef and sausage together (season with a little amount of salt and pepper), drain well and set aside.

In a large bowl, combine all the ingredients listed on the left and in the order they are listed adding the milk a quarter cup at a time (you want the mixture thick enough to use a ladle – not to pour out).

Grease your pan (I prefer to use a large iron skillet), using a ladle, place half of the cornbread mixture in the pan/skillet and spread it evenly over the bottom.

Place the browned meat over the top of the cornbread mixture. Top with the shredded sharp cheddar and then with either banana peppers or jalapeño peppers (how many peppers to use is up to you).

Take the rest of the cornbread mixture and spread on top, you may have to grease your hands to spread, depending on how thick you left the mixture.

Bake at 425º for 25 to 30 minutes until golden brown.

 

 

 

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