Jalapeno Cornbread Casserole Recipe

Name: Jalapeno Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. yellow cornmeal; 1 c. milk; 2 eggs; 3/4 tsp. baking soda; 1/2 c. bacon drippings; 1 can cream-style corn; 1 lb. ground meat; 1 lg. onion, chopped; 1 lb. Dheddar cheese, grated; 5 canned jalapenos

Servings: persons

1
Combine cornmeal, milk, beaten eggs, salt, soda, bacon drippings, and corn.
2
Mix well, set aside.
3
Brown meat until crumbly.
4
Drain well on paper towels.
5
Pour half of corn batter into well greased cast iron skillet or baking dish that has been dusted with cornmeal.
6
Sprinkle grated cheese evenly over batter. Sprinkle meat evenly over cheese.
7
Then sprinkle chopped onions and jalapenos over meat.
8
Top with remaining cornbread batter. Bake at 350u00b0 for about 50 minutes.

1133

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 10 ingredients. The key ingredients include: 1 c. yellow cornmeal, 1 c. milk, 2 eggs, 3/4 tsp. baking soda, and more.

Yes, Jalapeno Cornbread Casserole 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.

Jalapeno Cornbread Casserole

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