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Beefy Jalapeno Corn Bake

By: James Coleman

"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."

Rate/Review | Read Reviews (6)

Prep Time:
20 Min

Cook Time:
55 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 pound ground beef
2 eggs
1 (14.75 ounce) can 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 shredded Cheddar cheese, divided
1 medium onion, chopped
4 jalapeno peppers, seeded and finely chopped

Directions

In a skillet, cook beef over medium heat until 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. x 2-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 degrees F for 55-60 minutes or until a toothpick inserted into corn bread topping comes out clean. Serve warm. Refrigerate any leftovers.