Mexican Cornbread

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Rhonda Stevens O'Glee

subheading: Mexican Cornbread (Best I Ever Had!):

1 cup self-rising yellow cornmeal

½ cup oil

1 cup milk *

3 eggs

1 cup shredded cheddar

1 cup chopped onion

½ tsp ground red pepper

1 - 8oz can southwest corn or Fiesta or Mexicorn

1# ground chuck

note: Brown and drain meat*

Spoon 1tbs or so of Crisco in a 12" cast iron skillet and place in oven. (Maybe wait til oven is at 300 before putting skillet in to preheat.)

Preheat oven to 425

Wait til oven is almost ready before mixing all ingredients in a bowl or cornmeal will dry out.

Once oven is preheated, CAREFULLY remove skillet with melted Crisco from oven.

While grease is still hot, CAREFULLY pour mixture into skillet. (It will sizzle and might splash) *If you made a little too much, don't overfill skillet.*

Bake at 425 for 30 min or until brown and passes toothpick test.

note: I am thinking about trying this recipe with ground medium or hot sausage instead of ground beef.

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