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MEXICAN CORN BREAD 2 c. white corn meal or corn meal mix 1/2 tsp. baking powder 1/4 c. sugar 1 1/2 lb. ground chuck 4 slices Cheddar cheese 4 slices American cheese 2 Tbsp. melted shortening 1 egg 2 mild or hot jalapeno peppers, grated 1 can tomato sauce 1 medium onion, chopped 1 green or red bell pepper, chopped 2 c. buttermilk pinch of baking soda Grate cheeses and set aside. Brown ground chuck with onions and peppers. Drain all fat from meat. Add tomato sauce and simmer until meat is tender. Mix dry ingredients with buttermilk, eggs and shortening. Beat well and set aside. In a greased 13 x 9 x 2-inch pan, spread meat mixture in bottom. Cover with grated cheeses. Add corn bread batter. Bake 30 to 40 minutes at 425 degrees. Test for doneness of bread, if center is firm it is ready. Enjoy! Serves about 12. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |