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You'll want a fork to dig into hearty squares of this beefed-up corn bread from James Coleman, Charlotte, North Carolina. Chock-full of ground beef, corn, cheese and jalapeno peppers, It's so filling, it can be served as an entree.
With Johnsonville Italian Sausage.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 slice) equals 390 calories, 26 g fat (12 g saturated fat), 100 mg cholesterol, 590 mg sodium, 21 g carbohydrate, 2 g fiber, 19 g protein.
Originally published as Beefy Jalapeno Corn Bake in Quick Cooking September/October 2001, p42
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Reviewed on Dec. 21, 2009 by kkarkalla
Modifications are essential -- this dish is OVERloaded with grease/fat. Use dnaleri's good suggestions and use low-fat milk. And the beef could use some seasoning -- at least salt, pepper and garlic. Batter was very thin/runny and barely enough for 2 layers. I'd try using more flour next time.
Reviewed on Oct. 22, 2009 by dnaleri
This is very good. I did make some changes to the recipe. Here is what I did: I browned the onion and 1 jalapeno pepper in withthe ground beef. I used less than a 1/4 cup oil, 1/2 tsp salt, and 2 cups (8oz) shredded mexican cheese blend.
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