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2013-01-10 digital edition

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2013-01-10 / General Stories

From the Chef’s Corner

Beefy Jalapeno Cornbread
by Chef Deedle

Mexico is a land rich in heritage. It has long contributed lively cuisine to American tables. Besides being spicy, Mexican food is known for being hearty, therefore, is an excellent choice for feeding a hungry bunch. It’s not just a bread, it’s a main dish. This is one you’ll make again and again.

1 Iron Skillet
1 ¼ cups yellow cornmeal, divided
1 cup milk
2 eggs
salt and pepper to taste
½ tsp. soda
½ cup bacon drippings or vegetable oil
1 (17-oz) can cream-style corn
1 ½ lbs. ground lean beef
1 medium onion, chopped fine
2 tsp. chile powder
1-2 tsp. cumin
½ lb. (8 oz.) Colby-Jack Cheddar cheese, shredded
4 jalapeno peppers, chopped

Sauté ground meat and onions until lightly browned. Drain thoroughly; set aside. Combine 1 cup cornmeal, milk, eggs, salt, pepper, soda, chili powder, cumin, and cream-style corn in a bowl; mix and set aside. Sprinkle remaining cornmeal in greased 10-½ inch iron skillet; pour half of cornmeal batter into skillet. Sprinkle evenly with ground meat, 1 cup cheese, and chopped jalapeno peppers, mixed together. Pour remaining batter on top of meat mixture. Bake at 350° for about 50 minutes or until golden brown. Yields 6-8 servings. Enjoy!

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