Beefed Up Cornbread
|Ground beef||1⁄2 Pound|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Eggs||2 , well beaten|
|Milk||1 Cup (16 tbs)|
|Canned cream style corn||17 Ounce (1 Can)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Shredded hoop cheese||8 Ounce (2 Cups)|
|Onion||1 Large, finely chopped|
|Jalapeno peppers||4 , seeded and chopped|
Sprinkle 1 tablespoon cornmeal in a well greased 10 inch cast iron skillet.
Cook over medium heat until cornmeal is lightly browned; set skillet aside.
Cook ground beef until browned, stirring to crumble meat; drain well, and set meat aside.
Combine 1 cup cornmeal, salt, and soda; add eggs, milk, corn, and oil.
Stir just until dry ingredients are moistened.
Pour half of batter into prepared skillet; sprinkle with cheese, onion, peppers, and ground beef.
Top with remaining batter.
Bake at 350° for 50 to 55 minutes.