Mexican Corn Bread

Mrs. Mary T. Rabun
Farmerville, La. #207 OES

  • 1 lb ground lean beef, browned
  • 1 chopped onion
  • 1 can Ro-Tel tomatoes, put through seive
  • 1 can yellow cream style corn
  • salt and pepper to taste

Cook over low heat till is tender and liquid has been absorbed. Drain by pouring through a colander.

Corn Bread Mixture:

  • 1 cup yellow cornmeal
  • 3/4 tsp salt
  • 1/2 tsp soda
  • 2 beaten eggs
  • 1/3 cup cooking oil
  • 1 cup sweet milk

Heat a greased iron skillet in which you have sprinkled a small amount of cornmeal till the meal is just lightly browned. Pour in half the Corn Bread Mixture.

Sprinkle 1/2 lb grated hoop cheese over this mixture and spoon meat mixture evenly over this and top with remainder of corn bread.

Bake at 350° for about 1 hour or till lightly brown. Cut in wedges and serve with green salad.

 

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