Food & Recipes

Mexican Cornbread

by Kathy Gunst

Mexican Cornbread

Prep time: 20 minutes
Cook time: 50 minutes
Serves: 8 serving

1 pound ground sirloin
Salt and black pepper to taste
1 cup yellow cornmeal
2 eggs
1 cup milk
1/2 teaspoon baking soda
3/4 teaspoon salt
1 can (14 1/2 ounces) yellow creamed
corn, or 1 1/2 cups frozen corn
Nonstick cooking spray or vegetable oil
1/2 pound grated cheese (about 2 cups), such as monterey jack, mild cheddar, mozzarella, or a combination
1 medium onion, very finely chopped
2 to 4 hot chili peppers, seeds removed and finely chopped* (vary the amount depending on how spicy you like it)

*Note: Wear plastic gloves while chopping to avoid contact with the peppers’ oils, which can sting.

1. Preheat the oven to 350 degrees.

2. In a large skillet over medium heat, brown the ground sirloin, stirring frequently, for about 6 to 8 minutes.

3. Season with salt and pepper to taste. Use paper towels to soak up any excess fat from the meat and set aside.

4. In a large bowl, mix the cornmeal, eggs, milk, baking soda, and salt. Stir in the corn and set aside.

5. Lightly grease a large, ovenproof skillet with nonstick, cooking spray. Pour half the cornbread batter into the skillet.

Sprinkle the cheese on top, followed by the cooked meat, the onion, and the chopped chili peppers. Pour the remaining batter on top. Bake for 45 to 50 minutes, or until golden brown on top. Let sit for 5 minutes to firm up; cut and serve.

PER SERVING (1/10 of cake): 491 calories, 29 g fat (12.1 g

saturated), 278 mg sodium, 101 mg cholesterol.