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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mexican Cornbread (Megan) Recipe

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This recipe for Mexican Cornbread (Megan) is from The De Beer Family Cookbook Project, 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:  
1lb ground beef (use Ground Round for vegetarian version)
1 chopped onion
1 can vegetarian baked beans
1 cup corn meal
1 cup milk
¾ teaspoon salt
1 can creamy corn
2 eggs
½ cup vegetable oil
½ teaspoon baking soda
2 bags Mexican blend shredded cheese
Directions:
Directions:
1. Preheat oven to 350º
2. Saute onions, add beef and cook through. Add taco seasoning, water as needed and cook for 5 min (less for ground round)
3. In large bowl mix together corn meal, milk, salt, corn, eggs, oil and baking soda.
4. Pour half of the batter into a greased baking dish.
4. Cover batter with meat.
5. Cover meat with tomatoes and cheese.
6. Pour over rest of batter.
7. Bake for 45 minutes
Number Of Servings:
Number Of Servings:
6

 

 

 

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