Mexican Venison Cornbread

Submitted by Jeff Williamson

"From Levonne Overstreet in Weatherford, TX From the TEXAS COUNTRY REPORTER COOKBOOK"

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 4-6

ingredients

• 1 lb ground venison
• 1 large onion, chopped
• 1 1⁄2 tablespoons chili powder
• 1 teaspoon salt
• 1⁄2 teaspoon garlic salt
• 1 cup flour
• 1 cup yellow cornmeal
• 3 teaspoons baking powder
• 3⁄4 teaspoon salt
• 1 egg
• 1 cup milk
• 1⁄4 cup soft margarine
• 2 -3 jalapeno peppers, diced & seeded
• 1 cup sharp cheddar cheese, grated
• 1 (11 ounce) can cream-style corn (No. 303)

directions

1. 1. Brown meat & onion, then drain. Add chili powder, salt & garlic salt. Set aside. Mix remaining ingredients. Heat & grease 10" cast iron skillet. Pour half of the cornbread batter into skillet. Cover with the meat mixture & then the remaining cornbread batter. Bake at 400 degrees for about 30 minutes.