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Beefy Cornbread Recipe

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This recipe for Beefy Cornbread, by , is from Honoring Our Veterans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Garnett Thurmond

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. ground beef
1 c. cornmeal
1 12 oz. can corn
1 lb. cheddar cheese, shredded
1 med. onion, chopped
1 tsp. salt
1/2 tsp. baking soda
2 eggs
1/4 c. oil

Directions:
Directions:
Brown beef, drain, set aside. In large bowl, mix corn meal, eggs, salt, baking soda, 1/2 the cheese, can of corn and oil. Blend together. In casserole dish, pre-greased, pour half of the mixture for the bottom crust. Spoon the ground beef and remainder of cheese over in alternate layers. Spoon the remaining cornmeal mixture over these carefully to cover to the edges. Sprinkle remaining cheese on top. Bake at 350 for 35 - 40 minutes until golden brown. (insert knife until it comes out clean)

Personal Notes:
Personal Notes:
Veteran: Glen Thurmond - SF Army - Vietnam

 

 

 

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