Beefy Jalapeno Cornbread Recipe

Name: Beefy Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. plus 1 Tbsp. yellow cornmeal, divided; 1 c. milk; 3/4 tsp. salt; 1/2 c. bacon drippings; 1 (17 oz.) can cream-style corn; 1 1/2 lb. ground beef; 1 large onion; 1 (8 oz.) pkg. Cheddar cheese, shredded; 4 jalapeno peppers, chopped; 2 eggs; 1/2 tsp. soda

Servings: persons

1 c. plus 1 Tbsp. yellow cornmeal, divided
1 c. milk
3/4 tsp. salt
1/2 c. bacon drippings
1 (17 oz.) can cream-style corn
1 1/2 lb. ground beef
1 large onion
1 (8 oz.) pkg. Cheddar cheese, shredded
4 jalapeno peppers, chopped
2 eggs
1/2 tsp. soda

1
Combine 1 cup cornmeal, milk, eggs, salt, soda, bacon drippings and corn in bowl; mix and set aside.
2
Saute ground beef until lightly brown; drain and set aside.
3
Sprinkle remaining cornmeal in greased 10 1/2-inch iron skillet; pour half of cornmeal batter in skillet.
4
Sprinkle evenly with beef; top with onion, then cheese.
5
Add peppers evenly on top.
6
Pour remaining batter over top.
7
Bake at 350u00b0 for 50 minutes or until golden brown.

982

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. plus 1 Tbsp. yellow cornmeal, divided, 1 c. milk, 3/4 tsp. salt, 1/2 c. bacon drippings, and more.

Yes, Beefy Jalapeno Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beefy Jalapeno Cornbread

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