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Jalapeño Cornbread Casserole Recipe

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This recipe for Jalapeño Cornbread Casserole is from Treasures from the Galley, 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 cornmeal
2 eggs, beaten
1 c. milk
½ tsp. baking soda
¾ tsp. salt
1 #303 can cream style corn (16-17 oz., or 2 c.)
½ c. bacon drippings, or vegetable oil with a little liquid smoke sauce
1 lb. ground beef
1 large onion, chopped
½ lb. Cheddar cheese, grated
3 jalapeños, chopped and seeded (canned or fresh), to taste
salt and pepper to taste
Directions:
Directions:
Mix the first 7 ingredients; set aside. Brown ground beef and onion; set aside. Grease a large iron skillet, or CorningWare® baking dish and sprinkle with a little cornmeal. Pour in ½ the batter, then sprinkle with meat, cheese and jalapeño peppers. Add remaining batter on top.
Bake at 350°F for 45-50 minutes.

 

 

 

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