Jalapeno Cornbread Casserole

by

Dona Foltz

  • 1 cup corn meal
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup backon dripping or oil
  • 2 eggs
  • 1 cup milk
  • 1 can cream style corn

Mix and let sit for about 10 minutes.

Add

  • 1 pound browned ground beef
  • 1 pound grated American cheese
  • 1 large onion, chopped
  • 5 jalapeno peppers, chopped (Grandma used 2 1/2)

Brown the beef and drain on paper towels.

Grate the cheese and chop the onion and peppers.

Grease a dish or large iron skillet and dust with corn meal.

Pour half the corn bread mix into the dish.

Add the cheese.

Sprinkle the meat on the cheese, then add the onions and peppers.

Top with the remaining half of the corn bread mix.

Bake at 350 for 30-40 minutes

Print 🖨 PDF 📄