Beefy Jalapeno Cornbread Recipe

Name: Beefy Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. self-rising cornmeal; 1/2 c. self-rising flour; 1 c. milk; 1 1/2 lb. ground beef; 1 (8 oz.) pkg. sharp Cheddar, shredded; 2 eggs; 3/4 tsp. salt; 1/2 tsp. soda; 1 (17 oz.) can creamed corn; 1 large onion, chopped; 2 to 4 jalapeno peppers, chopped; 1 medium bell pepper, chopped

Servings: persons

1/2 c. self-rising cornmeal
1/2 c. self-rising flour
1 c. milk
1 1/2 lb. ground beef
1 (8 oz.) pkg. sharp Cheddar, shredded
2 eggs
3/4 tsp. salt
1/2 tsp. soda
1 (17 oz.) can creamed corn
1 large onion, chopped
2 to 4 jalapeno peppers, chopped
1 medium bell pepper, chopped

1
Combine cornmeal, flour, milk, eggs, salt, soda, corn and jalapeno peppers in a bowl.
2
Mix and set aside.
3
Saute meat, onion and bell pepper until lightly browned.
4
Drain fat.
5
Thoroughly grease a 10 1/2-inch iron skillet.
6
Pour half of cornmeal batter into skillet.
7
Sprinkle evenly the meat mixture, then cheese. Pour remaining batter on top.
8
Bake at 350u00b0 for 50 minutes or until knife inserted comes out clean.

894

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 12 ingredients. The key ingredients include: 1/2 c. self-rising cornmeal, 1/2 c. self-rising flour, 1 c. milk, 1 1/2 lb. ground beef, 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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