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Beefy Jalapeno Corn Bake

You'll want a fork to dig into hearty squares of this beefed-up cornbread 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.
  • Total Time
    Prep: 20 min. Bake: 55 min.
  • Makes
    12 servings

Ingredients

  • 1 pound ground beef
  • 2 large eggs
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup whole 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 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 13x9-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 cornbread topping comes out clean. Serve warm. Refrigerate any leftovers.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 slice: 390 calories, 26g fat (12g saturated fat), 100mg cholesterol, 590mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 19g protein.

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