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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Ground Beef/Jalapeno Cornbread Casserole Recipe

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This recipe for Ground Beef/Jalapeno Cornbread Casserole is from The Hubler Family Cookbook, 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 lb ground meat
1 onion, chopped fine
1/2 lb cheddar cheese, grated
3 jalapenos, chopped
1 cup cornmeal
2 eggs beaten
1 cup milk
1/2 tsp baking soda
3/4 tsp salt
1 (15 oz) can whole kernel corn drained
1/4 cup oil for cornbread
Directions:
Directions:
Step 1
In a medium pan add a small amount of oil cook the meat about 10 to 15 minutes until brown. Drain and set aside.

Step 2
In a large mixing bowl, combine the cornmeal, baking soda, and salt. Add eggs and milk and stir until blended. Add the oil and stir well. Then add the drained corn and peppers.

Step 3
Grease a 9x9 casserole dish. Layer 1/2 of the cornmeal mixture on the bottom of the dish, then the browned ground meat, the uncooked onion, followed by the cheese,and top with the remaining cornmeal mixture.

Step 4
Bake at 425 degrees 20 minutes until brown or until toothpick comes out clean.

Step 5
Method 2 - (Picture version) Grease a 9x9 casserole dish. Layer 1/2 of the cornmeal mixture on the bottom of the dish, then the browned ground meat, the uncooked onion, and top with the remaining cornmeal mixture. Bake at 425 degrees 20 minutes until brown or until toothpick comes out clean. Remove from oven and immediately top with the cheddar cheese, place back in oven to finish melting the cheese.

*You can also add a can of black eyed peas or pinto beans
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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