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Ingredients
| ground beef: 1 lb |
| eggs: 2 |
| canned yellow sweet creamed corn: 1 14.75oz can |
| 2% milk: 1 cup |
| vegetable oil: 1/2 cup |
| cornmeal: 1 cup |
| all-purpose flour (unsifted): 3 Tbl |
| baking powder: 1 1/2 tsp |
| salt: 3/4 tsp |
| cheddar cheese (shredded): 4 cups (divided) |
| onions: 1 (chopped) |
| jalapeno peppers: 4 whole peppers (seeded and finely chopped) |
Beefy Jalapeno Corn Bake
Credit: AllRecipes
User rating:
"You'll want a fork to dig into hearty squares of this beefed-up corn bread from James Coleman, Charlotte, North Carolina. Chock-full of ground beef, corn, cheese and jalapeno peppers, It's so filling, it can be served as an entree."
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Prep Time
20 min -
Cook Time
55 min -
Servings
12 serving(s)
Tags
Directions
- In a skillet, cook beef over medium heat until no longer pink; drain and set aside. In a bowl, beat eggs, corn, milk and oil. Combine the cornmeal, flour, baking powder and salt; add to egg mixture and mix well.
- Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 2 cups cheese; top with the beef, onion and jalapenos. Sprinkle with remaining cheese; top with remaining batter.
- Bake, uncovered, at 350 degrees F for 55-60 minutes or until a toothpick inserted into corn bread topping comes out clean. Serve warm. Refrigerate any leftovers.