Jalapeño Beef and Corn Bread Pie
You can save money and eliminate leftovers by deseeding and chopping 2 fresh jalapeños in place of the canned peppers. However, keep in mind that fresh jalapeños are hotter than canned.
1 lb ground beef
1 cup yellow cornmeal
1 cup milk
1/2 tsp baking soda
1 Tbsp shortening or bacon drippings
1 (8-ounce) can creamed corn
3/4 tsp salt
1 large onion, grated
1 lb sharp Cheddar cheese, shredded
5 canned jalapeños, chopped
Preheat oven to 350°F. Heat a medium skillet over medium-high heat; add beef. Cook, stirring continually, until browned and crumbly, about 5 minutes; drain.
Grease a 10-inch ovenproof skillet or baking pan. Combine cornmeal, milk, eggs, baking soda, shortening, corn and salt in a large bowl.
Spoon half the corn bread batter into prepared skillet. Spread beef over batter. Top with onion, Cheddar and jalape os.
Spread remaining corn bread batter over filling, covering completely. Bake until browned on top and cheese is melted, about 50 minutes.
If you are in a hurry, eliminate some of the work by using shredded Pepper Jack cheese instead of the Cheddar and chopped jalapeños