Jalapeño Beef and Corn Bread Pie
Prep time:
10 minutesCooking time:
50 minutesYou can save money and eliminate leftovers by deseeding and chopping 2 fresh jalapeños in place of the canned peppers. However, keep in mind that fresh jalapeños are hotter than canned.
Ingredients
Serves 6
- 1 pound ground beef
- 1 cup yellow cornmeal
- 1 cup milk
- 2 eggs
- 1/2 teaspoon baking soda
- 1 tablespoon melted shortening or bacon drippings
- 1 (8-ounce) can creamed corn
- 3/4 teaspoon salt
- 1 large onion, grated
- 1 pound sharp Cheddar cheese, shredded
- 5 canned jalapeños, chopped
Directions
1
Preheat oven to 350°F. Heat a medium skillet over medium-high heat; add beef. Cook, stirring continually, until browned and crumbly, about 5 minutes; drain.
2
Grease a 10-inch ovenproof skillet or baking pan. Combine cornmeal, milk, eggs, baking soda, shortening, corn and salt in a large bowl.
3
Spoon half the corn bread batter into prepared skillet. Spread beef over batter. Top with onion, Cheddar and jalapeños.
4
Spread remaining corn bread batter over filling, covering completely. Bake until browned on top and cheese is melted, about 50 minutes.
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Cookin' xpress!
Cookin' xpress!
If you are in a hurry, eliminate some of the work by using shredded Pepper Jack cheese instead of the Cheddar and chopped jalapeños.
Great Pairings
Banana-Chocolate Chip Bread
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