Beefy Jalapeno Corn Bake
I enjoy this casserole - it uses simple and cheap ingredients. The jalapenos give it a little taste but it's not hot/spicy in an overwhelming way. :) Serve it with a side salad.
Ingredients:
1 pound ground beef
2 eggs
1 can (14-3/4 ounces) cream-style corn
1 cup milk
1/2 cup vegetable oil
1 cup cornmeal
3 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
4 cups (16 ounces) shredded cheddar cheese, divided
1 medium onion, chopped
4 jalapeno peppers, seeded and chopped
Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In a large bowl, beat eggs, corn, milk and oil. Combine the cornmeal, flour, baking powder and salt; add to egg mixture and mix well.
Pour half of the batter into a greased 13-in. x 9-in. baking dish. Sprinkle with 2 cups cheese; top with the beef, onion and jalapenos. Sprinkle with remaining cheese; top with remaining batter.
Bake, uncovered, at 350° for 55-60 minutes or until a toothpick inserted into corn bread topping comes out clean. Serve warm. Refrigerate any leftovers. Yield: 12 servings.
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