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La Belle Cuisine - More Main Dish Recipes

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Alice's Main-dish Mexican Cornbread

"First we eat, then we do everything else."
~ M. F. K. Fisher

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Alice's Main-Dish Mexican Cornbread
(Thanks, Terry Lee!)

This is one of those recipes that came to me scribbled down
on a piece of scratch paper. You know. Primarily ingredients,
followed by "50 min. 350". This is approximately what I do,
and hopefully what Alice does too...

Meat Filling:
1 pound ground beef
1 onion, chopped
Salt and pepper to taste
Garlic and perhaps other
seasoning of your choice
2 dashes Worcestershire sauce
A 4-ounce can chopped green
chiles, drained

Cornbread:
1 cup corn meal
1/2 teaspoon baking soda
3/4 teaspoon salt
2 eggs, beaten
1 cup milk
1/2 cup vegetable oil
One 14- to 15-ounce can cream-style corn

8 to10 ounces Longhorn Cheddar cheese, grated

Meat Filling: In a heavy skillet brown the ground beef with the onion. Season to taste with salt, pepper, and other spices of choice. Add a dash
or two of Worcestershire and the green chiles. Stir to blend and cook
over medium heat until the meat is cooked through. Set aside.
Cornbread: In a medium bowl mix together the corn meal, baking
soda, salt, beaten eggs, milk, oil and corn. Set aside.
Preheat the oven to 350 degrees F. Grease and heat a 10-inch cast iron skillet. Put a little corn meal on the bottom and let it brown. Then add
1/2 of the corn meal mixture. Top with the hamburger mixture, cover
with the grated cheese, then pour the remaining cornmeal batter on top.
Bake 50 minutes in preheated oven. Quick and delicious!

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