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Beefy Jalapeno Corn Bake

Paul Fury's
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Serves/Makes: 12
Ready in: 1-2 hrs

  • 1 pound ground beef
  • 2 eggs
  • 1 can (14.75 ounce size) cream style corn
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 cup cornmeal
  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 4 cups shredded cheddar cheese, divided
  • 1 medium onion, chopped
  • 4 jalapeno peppers, seeded and chopped

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 13x9x2-inch baking dish. Sprinkle with 2 cups of the cheese; top with the beef, onion and jalapenos. Sprinkle with remaining cheese; top with remaining batter.

Bake, uncovered, at 350 degrees F for 55 to 60 minutes or until a toothpick inserted into corn bread topping comes out clean. Serve warm. Refrigerate any leftovers.


Recipe Source: cdkitchen.com

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