Life happens.  Last week was one of those weeks where I just didn’t want to cook.  My 3 day schedule got changed at the last minute at work and just threw me off for the whole week.   This week I have to get back in the kitchen whether I like it or not.  That’s what I keep telling myself anyway. 

You won’t believe it, but I’m making another “Mexican” dish for supper tonight.  My husband would eat Mexican food 3 times a day, seven days a week if he could.  You’d never think his ancestors were from Germany.  I guess it’s a good thing we live in the Southwest!

This recipe came from my mother-in-law.  I don’t know where she got it.  It’s similar to the flavors of a taco.  Again, you can add or delete some ingredients to suit your taste or to try different versions.  It is a mystery to me why it’s called “Jalapeno” cornbread.  Maybe the original recipe called for jalapenos, but we always have used green chilies. I hope you like it.

Jalapeno Cornbread

Cornbread mix:                                                      

1 cup milk                                                                        
1 cup cornmeal                                                             
1 egg                                                                                  
2 teaspoons baking powder
1 teaspoon salt
1 16 ounce can cream corn

Meat Mix:

1 pound hamburger, cooked
1 medium onion, chopped
1- 4 ounce can diced green chilies (or 3-4 diced jalapenos, if you like it HOT!)
1 cup grated cheese
1/4 cup grated cheese, to sprinkle on top

Stir together the ingredients from the cornbread mix & set aside.  Cook the hamburger in a skillet until well done with no “pink” remaining.  Add the chopped onion, chilies to the meat mixture.  Remove from heat.  It is not necessary to cook the onions or chilies now.  They will cook during the baking process.  Stir the 1 cup of cheese into the meat mixture.

Spray an 8″ square, deep baking dish with non-stick cooking spray.  Preheat oven to 350 degrees.  Pour half of the cornbread mix in the baking dish, then add all of the meat mixture on top.  Cover with the remaining cornbread mix & sprinkle with the remaining cheese.  Bake 45 minutes to 1 hour or until golden brown. 

Serves 6 – 8

Note:  If you really like cornbread, you may want to double the cornbread mix.  Serve with a tossed salad & refried beans.  This is much less expensive than taking your family out to a Mexican restaurant.  Enjoy!

Authentic Mexican spices and herbs at MexGrocer.com

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