Today's recipe courtesy of Tanya!
Cheryl, thought your bloggers might like this recipe. It has been in my family for years. It's one of our favorites. I don't think you have posted one like it before. We usually cook a pot of pinto beans to go with it and I put the jalapenos on top. My husband likes the flavor, but not the actual jalapeno. This way he can take them off. Hope you enjoy it. Tanya
BEEFY JALAPENO CORNBREAD
1 cup yellow cornmeal
1 cup milk
2 eggs, beaten
3/4 tsp. salt
1/2 tsp. soda
1/2 cup oil
1 (17 oz) can cream style corn
1 lb. ground beef
1 cup cheddar cheese, grated
1 onion, chopped
4 to 5 jalapeno peppers, chopped
Combine corn meal, milk, eggs, salt, soda, oil and corn in a mixing bowl; blend well and set aside. Saute beef until lightly browned; drain thoroughly and set aside.
Pour half of the cornmeal batter into a greased 13 X 9 pan and sprinkle with cheese. Crumble beef over cheese and sprinkle with onion and peppers. Pour remaining cornmeal batter over top. Bake at 350 degrees for 50 minutes or longer until browned.
I'm heading to Atlanta for the RWA National Conference. Hope to see some of you there!