Saturday, June 11, 2011

Beefy Jalapeno Cornbread

This is a recipe we have tweaked over the years and were inspired to bring it out after yesterday's trip to Pie Lab. Read about our visit here: One State, Two Boys - Pie Lab. Their savory pies left us wanting to perfect our own "pie-like" recipes. Look for future Pie Lab inspired posts. 

1 pound ground beef
1 small onion (chopped)
1 1/2 cups self-rising cornmeal
1/2 tsp baking soda
1/2 tsp salt
2 tsp sugar
1 cup buttermilk
1/2 cup + 1 T canola oil (corn or vegetable oil will work as well)
2 eggs
1  16.5 oz can whole kernel (drained) or creamed corn - creamed corn makes the cornbread sweeter if you prefer
1/4 cup chopped jalapeno peppers (more or less based on your preferences)
1 cup grated cheddar cheese

1. Preheat oven to 450 degrees.
2. Chop onions and jalapeno peppers. Set both aside separately.

We took this opportunity to teach the boys about proper chopping techniques. As you can see in the pictures above neither of them are using the "chop with the back of the knife" technique we tried to teach them. Don't you just love their protective coverings. Goggles - not just for swimwear!

Finely chop the onions.
3. Brown the ground beef with the chopped onions.
4. Drain the cooked ground beef and onions and set aside.
5. In a large bowl combine corn meal, baking soda, salt, sugar, buttermilk, 1/2 cup oil, eggs, and corn.
6. Use the remaining 1 T oil to thoroughly coat a 9" casserole/cast iron/stoneware dish.
7. Pour just under half of the cornmeal mixture into the dish.
This is a terrible picture, but you get the idea.
8. Layer ground beef, jalapenos, and cheese evenly over the mixture.
 NOTE: In this picture we are using deli slices of cheddar cheese because we did not have any more grated cheddar. Either one works!

9. Cover with remaining cornmeal mixture.
Yes, I really should have taken these pictures from the same angle, but Christy kept casting shadows!!

10. Bake in the middle of your oven for 20 - 25 minutes.
11. Take out of oven and allow to rest for 10-15 minutes.
12. Run a butter knife around the edges then flip out of dish onto a serving plate.

Christy says this dish is best served with pinto beans and, if you're a true southerner, greens. I think a nice mixed green salad with light Italian dressing would pair perfectly with the jalapeno.

Christy prefers to have a homemade sweet pickle with hers, but has not perfected that recipe yet. 
If you have a good recipe please send it on! 

We had fun making this today as we watched this much needed rain fall lightly on our quiet Small Town, Alabama neighborhood.
The overcast sky casts a lovely glow on the trees and houses on our street.
 Your homework...go out and find your grandmother's grandmother's Sweet Pickle Recipe and send it to us!

1 comment:

  1. I love some good mexican cornbread! I want leftovers!!!!