Mexican Cornbread

The Press-Register published several recipes for casseroles recently. This is the first one we've tried.

This cornbread is a meal all by itself. Add a salad for your green veggies, and dinner is done.

Jane's Mexican Cornbread
Jeni Whitehurst, Fairhope

1 pound ground beef
1 medium onion, chopped
8 ounces sharp cheddar cheese, cubed or shredded
2 cups self rising white cornmeal
1 egg
cup oil
1 can whole kernel corn, un drained
1 cup buttermilk
Sliced jalapenos (optional) (We used a can of green chiles, instead, but it really needed two cans.)

Brown ground beef and onion until done. Turn off heat and melt cheese into mixture. Set meat mixture aside. In a large bowl, mix cornmeal, egg, oil and corn (and jalapenos, if using). Add buttermilk. Mixture should be runny. If not, add additional buttermilk.

Pour half of this mixture into a 9x13 casserole dish. Add the meat mixture, using a spoon, and spread it evenly over the cornmeal mixture. Top with the remaining cornmeal mixture. Bake at 370 degrees for approximately 35 minutes or until browned. Cooked casserole freezes well.