"The belly rules the mind."--Spanish Proverb

Mexican Cornbread Recipe

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This recipe for Mexican Cornbread, by , is from The Fisher/Bagley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorraine Tunstill
Added: Friday, October 6, 2006


1 cup yellow cornmeal
2 eggs, well beaten
1/2 tsp salt
1 cup buttermilk
1/2 tsp soda
1 can creamstyle corn
1/2 cup bacon drippings
1/2 lb ground beef or pork
1 large onion, chopped
1 jalapeno pepper, minced
1/2 lb sharp cheese, grated

Mix cornmeal, eggs, buttermilk, bacon drippings, corn, salt, and soda. Set aside. Brown meat and onion. Drain. Grease large skillet and heat in oven. When hot, sprinkle 1/2 meat mixture in skillet. Pour 1/2 batter over meat. Sprinkle cheese over batter. Sprinkle remaining meat over cheese then sprinkle jalapeno pepper. Cover all with the remaining batter. Bake at 350 for approximately 50 minutes.




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