Love, love, love my iron skillet
Tonight was a perfect night for Mexican cornbread, an old family favorite. I had taken ground beef out of the freezer and don't want the same old ground beef dishes, sooooo....Mexican Cornbread it is. We usually make a salad to go with our cornbread but tonight, we just ate our fill of this deliciousness.
Mexican Cornbread
- 1 Cup yellow corn meal
- 2 eggs, well beaten
- 1 Cup sweet milk
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 15 oz. can cream corn
- 1/4 Cup bacon drippings
- 1 lb. ground beef
- 1/2 pound grated cheddar cheese
Prepare the ground beef
Brown the ground beef, drain the fat and set it aside. While the beef is browning, I take a second iron skillet, well greased with bacon grease. Sprinkle in a thin layer of corn meal and place the skillet in a heated oven to toast the meal slightly.
You can save on the dish washing by using the same skillet for the above steps, but I really do love slinging those skillets around lol.
Mix the first seven ingredients together (soda and salt are together)
Mix the corn meal, eggs, milk, soda, salt, cream corn and bacon drippings together to make a thin batter. Pour 1/2 of the batter over the toasted cornmeal. Top with the ground beef, chopped onion, jalapenos and grated cheese. You can adjust the heat of the cornbread by adding more or less jalapenos. Pour the remaining batter over the filling.
Pop into the oven
Bake in a preheated 350 degree oven for 50 minutes. Let the cornbread set for 10 minutes before cutting and serving. I always sprinkle additional cheese on top of the hot cornbread. Enjoy!!
Give it a try and let me know if you like it!
Tam