This just may be the whole meal. I searched Google and found this Mexican
Cornbread posted to RFC in August of '95 by Joel Ehrlich. I will be using
the white cornmeal instead of yellow since my boss brought me some from
their trip to Mexico. It appears that Joel found the recipe and posted it
to the group while attribing the recipe to someone else.
Mexican Cornbread No. 3087 Yields 4 Servings
1 Lb Ground Beef - Pepper
1 Cup Onion, Chopped - Salt
3 Jalapeno Chiles, 1/2 Lb American Cheese,
Stemmed, Seeded and Grated
Chopped Fine 1 Cup Cornmeal
3 LARGE Eggs 1/2 tsp Baking Soda
3 Tbls Bacon Grease 1 Cup Whole Milk
1 tsp Salt
Preheat the oven to 350 degrees. Prepare the batter by mixing the cornmeal,
eggs, baking soda, bacon grease, milk and the first measure of salt
together. Brown the meat in a skillet. Drain off the fat. Thoroughly grease
a 9" x 13" baking pan. Add half the batter. Sprinkle the meat, onions, bell
pepper and Jalapeno pepper over. Sprinkle the grated cheese over.
Top with the remaining batter. Bake until nicely browned (about 45
minutes). Serve hot.
~~~ Don Houston
--
"The first zucchini I ever saw I killed it with a hoe."
John Gould, Monstrous Depravity, 1963