You will either love me or hate me after you fix this cornbread. If you hate me, it'll be because you couldn't quit eating it once you got started! We fixed a skillet of this to go with a pot of whatever soup-stew-chili concoction Andy was fixing one night and the guys were eating it like an appetizer as soon as it came out of the oven. It was gone before the first bowl was poured up! I found it in the back of a newsletter and put it aside thinking it might be good. Well, try it for yourself and let me know what you think!
- 1 pound ground beef
- 1 large onion
- 3 or 4 jalapeno peppers chopped
- 1 1/2 cup self rising meal
- 1/2 cup self rising flour
- 2 eggs, beaten
- 1 1/4 cup buttermilk
- 1 small can cream style corn
- 1 1/2 cup shredded cheddar cheese
Saute ground beef, onion and peppers until meat is browned. Drain grease.
Preheat oven to 400 degrees. Prepare black skillet. Add 2 tbsp. bacon grease. Once ready, pour in half cornbread mixture. Sprinkle cheese on top, add beef mixture on top of cheese and pour remaining cornbread mixture on top.
Bake for 45 minutes.