Mexican Cornbread 1

1-1/2 pounds ground meat
2 cups onions, chopped
Three 7-ounce boxes corn bread mix
1-1/4 cups milk
1/4 cup vegetable oil
3 eggs
One 16-ounce can cream-style corn
1/4 cup chopped jalapeno peppers
One 16-ounce package sour cream, softened
4 ounces grated milk Cheddar cheese

Preheat oven to 350F. Brown ground meat and drain. Saute onions in two tablespoons of vegetable oil in microwave until soft. Blend corn bread mix, milk, oil, eggs, corn, and jalapeno peppers with electric mixer on medium speed for several minutes. Pour half of the corn bread batter into the 9 x 13 inch greased baking pan. Layer ground meat over batter mix, then a layer of sauteed onions, then spread the softened sour cream, and then the grated Cheddar cheese. Pour remaining half of corn bread batter on to all layers. May sprinkle a little Cheddar cheese on top of corn bread before baking. Bake at 350F for one hour.

Serves 12.

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Cajun Country -- New Iberia, Louisiana