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Beefy Jalapeno Corn Bake

Beefy Jalapeno Corn Bake
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.
12 ServingsPrep: 20 min. Bake: 55 min.

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 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.
© Taste of Home 2013

2 of 2

Beefy Jalapeno Corn Bake (continued)

Directions (continued)

  • Refrigerate any leftovers. Yield: 12 servings.
Nutrition 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.
© Taste of Home 2013