August 11, 2010

Mexican Cornbread Casserole

1-1/2 cups. self rising corn meal
1 tsp. baking soda
1 T. salt
1 (16 oz) can. Mexican corn
1 cup. buttermilk
2 pkgs. pepperoni, chopped
2 eggs
1/3 cup. shortening
1 lb. ground chuck
1 medium onion, chopped
8 jalapeƱo peppers, finely chopped, divided
12 oz. sharp cheese, shredded
12 oz. mild cheese, shredded

    Mix together corn meal, soda, salt, corn, pepperoni, buttermilk, eggs and shortening; set aside. Brown and drain ground chuck. Pour 1/2 corn meal mixture into greased 9 x 13-inch. dish. Add ground chuck, onion, peppers, pepperoni and cheese. Pour remaining corn meal mixture into pan. Bake at 350 F. for 45 minutes.
8 servings

No comments: