Paula’s Mexican Cornbread

My sister Paula took this particular food to the level of high art, and it became a looooong running family favorite. Our mother particularly liked it. I don’t know all Paula’s secret adjustments to the recipe. I suspect the improvements evolve through making the cornbread and then adjusting it to taste.

Paula’s Mexican Cornbread: 1 Pan (make that pan a 10 inch iron skillet, well seasoned)

1 pound ground beef, browned
1 large onion, chopped
1 pound or less of cheese, grated (Paula used Colby or Cheddar)
Jalapeños to taste (For Paula and Gramps, that’s a lot; for the rest of us, maybe a sliver)

Mix together to make a batter:
1 cup cornmeal (Paula used yellow; Rona uses white unbolted)
½ teaspoon soda
½ teaspoon salt
½ teaspoon baking powder
1 can or box cream style corn
2 eggs
1/4 cup oil or bacon fat
1 cup milk

Preheat oven to 375 degrees. Spray pan with non-stick spray. Brown a little cornmeal to coat the bottom of the pan. Place less than half the batter in the pan, then add the meat, cheese, onions, and peppers. Follow with the remaining batter. Bake around 45 minutes, until golden brown.

Doubles well.