Beefy Jalapeno Corn Bake Recipe

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Beefy Jalapeno Corn Bake Recipe
Beefy Jalapeno Corn Bake Recipe photo by Taste of Home
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Beefy Jalapeno Corn Bake Recipe

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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min.

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
  • 4 jalapeno peppers, seeded and chopped*

Directions

In a skillet, cook beef over medium heat unti no longer pink; drain and set aside. In a 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 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Beefy Jalapeno Corn Bake in Quick Cooking September/October 2001, p42

Nutritional Facts

1 slice: 390 calories, 26g fat (12g saturated fat), 100mg cholesterol, 590mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 19g protein.

  • 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
  • 4 jalapeno peppers, seeded and chopped*
  1. In a skillet, cook beef over medium heat unti no longer pink; drain and set aside. In a bowl, beat eggs, corn, milk and oil. Combine the cornmeal, flour, baking powder and salt; add to egg mixture and mix well.
  2. Pour half of the batter into a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese; top with remaining batter.
  3. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Beefy Jalapeno Corn Bake in Quick Cooking September/October 2001, p42

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MY REVIEW
homemadewithlove User ID: 4311884 246063
Reviewed Mar. 26, 2016

"Needs seasoning. I also added minced garlic. Didn't use jalape?os, but some crushed red peppers."

MY REVIEW
kkarkalla User ID: 4574883 80745
Reviewed Dec. 21, 2009

"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."

MY REVIEW
dnaleri User ID: 566296 91860
Reviewed Oct. 22, 2009

"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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