Mexican Corn Bread

Patsy G. Holdman, BHS

  • 1 cup yellow corn meal
  • 1 cup homogenized milk
  • 1 (No. 303) can cream style corn
  • 1/2 tsp soda
  • 2 eggs, well beaten
  • 3/4 salt
  • 1/2 tsp bacon drippings

Mix all the preceding ingredients; set aside. Sauté 1/2 pound ground beef, 1 large onion, finely chopped, 4 jalapeno peppers, chopped. Grate 1/2 pound hoop cheese. Grease a large iron pot or skillet. Heat; sprinkle a very thin layer of corn meal mix (about 1/2 of batter). Sprinkle cheese evenly over batter, then the meat. Pour rest of batter on top.

Bake at 350° for 45 to 50 minutes.


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