Mexican Cornbread

It's another day and I was recently asked for a recipe for Mexican Cornbread after talking about it for sometime. This recipe is great and, being Mexican American (sorta a food snob when it comes to mexican food), I truly have to give some big kudos to Lynnda Clayton for giving me a taste of this when I first met her quite sometime back.

I have to say that she is a very strong woman and I always do appreciate what she does. I have learned a lot from how she cooks and the fact that she loves food as equally as I do.

Well anyway, enjoy this recipe as I know we do!

Ingredients:

Cast iron skillet or pan

1 lb Ground meat

Taco seasonings (cumin, pepper, chili powder, garlic powder, some dried Mexican oregano)

Salt to taste

One onion medium chopped

1 cup Corn meal

Can of cream corn

1 cup milk

2 eggs

½ tsp baking soda

¾  tsp salt

½ cup oil or bacon drippings (bacon drippings are better for flavor)

¾ lb cheddar cheese

1 jalapeno chopped (opt)

Preheat oven to 375. In a separate skillet, brown the meat and the onion. Add seasonings to your taste. Everyone is different and adding your own seasonings to however spicy you like your meat. Add salt to your taste. You can add the jalapenos after you have poured the cornbread.

Mix corn meal, cream corn, milk, eggs, baking soda, salt. In the cast iron, pour (or spoon your bacon drippings) the oil into the pan and place into the oven. Make sure you spread the oil or bacon drippings throughout the pan. Let sit for 45 minutes.

Take cast iron pan out and pour out the oil/drippings. Whatever oil/drippings have been poured out, mix into the batter. Spread ½ of batter mixture into the cast iron/pan. Add the meat mixture.

Add the cheese after that and then add the other half of the cornbread mixture.

Place back into the oven and let cook for about 45 to an hour depending on your oven. Take out and let sit for another 45 minutes.

Serve with a salad...or if its really cold...some chili!