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Mexican Cornbread II Recipe

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This recipe for Mexican Cornbread II, by , is from Lout Family Cookbook 2017, 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!

LW "Buddy" O'Neal


2 (14.75 oz.) cans Cream Style Corn
2 Eggs
1 C. Yellow Cornmeal
1 tsp. Baking Soda
1 tsp. Salt
1/4 C. Vegetable Oil
1/2 lbs. (or more) Ground Beef
1/2 lbs. Cheese- shredded
1 Onion- chopped fine
2-4 Jalapenos- chopped fine

Mix 1 and 1/2 cans of corn, eggs, cornmeal, baking soda, salt, and vegetable oil together and set aside.

Brown meat slightly, add onion and jalapenos and sautÚ until transparent.

Heat a 10" cast iron skillet and pour in a tablespoon of vegetable oil. Sprinkle small amount of cornmeal in skillet and brown.

Pour half of the batter into skillet. Add the meat mixture to top of batter. Sprinkle all the cheese on meat mixture. Pour other half of batter over cheese.

Bake in 350║ oven for 45 minutes to an hour until golden brown.




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