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2009-04-16 digital edition

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2009-04-16 / Community News

From the Chef's Corner

Beefy Jalapeño Cornbread
by Chef Deedle

When our family gets together, I try to prepare something we all enjoy eating and the menu that gets the most votes is Mexican food. This beefy cornbread casserole is a favorite dish at our house.
1 1/4 cups yellow cornmeal,
divided
1 cup milk
2 eggs, slightly beaten
3/4 tsp. salt
1/2 tsp. soda
1/2 cup bacon drippings
1 17 oz. can cream-style
corn
1 1/2 lbs. ground beef
1 lg. onion, copped

1 tsp. garlic powder
2 tblsp. chili powder
1 tsp. ground cumin
2 tblsp. fresh cilantro or
flakes
1/2 can beef broth
1 8 oz. pkg. sharp cheddar
cheese, shredded
2 lg. jalapeño peppers,
chopped finely (option)
salt and pepper to taste

Combine 1-cup cornmeal, milk, eggs, salt, soda, bacon drippings, and creamed corn in a bowl; mix and set aside. Sauté ground beef until slightly browned; drain thoroughly; add chili powder, cumin, cilantro, garlic powder, beef broth, and simmer for about 15-20 minutes. Set aside.

Sprinkle remaining cornmeal in greased 10-1/2-inch iron skillet; pour half of cornmeal batter into skillet. Cover evenly with beef mixture; top with chopped onions and then cheese; add jalapeño peppers on top. Pour remaining batter over top. Bake at 350°F for 50 minutes or until golden brown. Serves 6-8 people. !Mucho Bueno!

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