Cinco de Mayo...i love cornbread, especially cooked in a iron skillet. Here's a Mexican version. This has you do it in a pan...I use an old iron skillet, greased. I'll put some oil in the bottom of the pan...just enough to cover it, and get it really, really HOT...then I pour the cornmeal mixture in on top of that. It makes it really crunchy on top. You can then put the skillet in the oven and cut down your cooking time a bit. Peppers added to this cornbread would probably be good too.
Mexican Cornbread
1 C yellow cornmeal, plain
1 1/2 lbs ground beef browned and drained
1 lg can cream-style corn
1 onion, chopped
1 1/2 C grated sharp cheddar cheese
1/2 C wesson oil
1 C milk
1/2 t baking soda
3/4 t salt
2 eggs
Dash Tabasco
Mix cornmeal, salt, soda, milk, eggs, corn and oil. Brown ground beef and drain. Add onion and Tabasco to meat. Put 1/2 cornmeal mixture in a greased 8 X 11 in. pan. Sprinkle ground beef and cheese on top of that. Then pour rest of cornmeal mixure of top. Bake at 350 degrees for 45 minutes. Great with beans.
No comments:
Post a Comment