Mexican Cornbread

I absolutely love this Mexican Corn Bread, the taste is sensational and you will not be disappointed either. Use a cast iron frying pan to bake this in as it gives it the best color. Serve with Mexican rice, salad or refried beans. Everyone always asks me when I am going to make it again...enjoy!

• Ready In: 1 hr
• Serves: 10

Ingredients

• 1  cup flour

• Cornbread batter

• 1  cup yellow cornmeal
• 1⁄4 cup sugar
• 4  teaspoons baking powder
• 3⁄4 teaspoon salt
• 2  eggs
• 1  cup milk or 1  cup buttermilk
• 1⁄4 cup Crisco shortening, melted and cooled (or cooking oil)
• 1 (2 cup) can  cream-style corn
• 1⁄4 cup  green  jalapeno
• 1⁄4 cup  red  jalapeno
• 1⁄4 cup  red pepper

• Filling

• 1  lb hamburger
• 1  teaspoon chili powder
• 1⁄2 teaspoon salt
• 1  teaspoon pepper
• 1  large onion, diced
• 2  cups  grated cheddar cheese

Directions

1. Heat oven to 400.
2. Mix flour, cornmeal, sugar, baking powder and salt together.
3. Make a well and add eggs, milk, cooled Crisco shortening, creamed corn, jalapenos and peppers.
4. Beat until just smooth, do not overbeat.
5. Saute the onion in a medium pan.
6. In a cast iron pan (10"-12") brown the hamburger, drain and add chili powder, salt and pepper.
7. Place hamburger in a bowl until needed.
8. Place the cast iron pan into the oven to heat throughly.
9. Take it out of the oven and grease the bottom and sides well with Crisco shortening (or oil).
10. Otherwise, the cornbread will stick in the pan when it is finished.
11. Pour half the cornbread batter into the skillet, next layer the hamburger, then the onions, and grated cheddar cheese.
12. Top with the remaining half cornbread batter.
13. Bake at 400 for 25- 30 minutes.