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Mexican Christmas Cornbread

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Submitted by: HardEng

 

This multi-layered recipe contains ground chuck, two cheeses, tomatoes, onion and Bolivian rainbow peppers, with a little cornmeal batter.
 

Ingredients

  • 1/2 to 1 cup Bolivian rainbow peppers, sliced, seeds removed
  • 1/2 cup cornmeal mix
  • 2 (brown) eggs
  • 1 can white cream-style corn
  • 1 lb. (Black Angus) ground chuck
  • 1 1/3 cups milk
  • 1 tsp fine ground Sea Salt
  • 1 tsp Everglades Yellow seasoning
  • 1 tbsp brown sugar
  • 1 cup tomatoes, diced (preferably an Heirloom variety)
  • 3 oz Monterey Jack, shredded
  • 3 oz Mild Cheddar, shredded
  • 1 Vidalia onion, chopped

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Method

1. Place meat, salt, and chopped onion in skillet. 2. Cover and brown meat-onion mix. Drain fat. Add tomatoes and Everglades seasoning. Cover pan. Keep on warm heat. 3. Beat eggs, then add cornmeal mix, milk, brown sugar, and corn; mix thoroughly. 4. Stir in about one-half of each type of cheese. 5. Coat a medium baking pan with non-stick cooking spray. 6. Add 1/3 of cornbread batter to the pan. 7. Pour in half of the meat mixture. 8. Add 1/3 of the pepper slices on top of this layer evenly. 9. Cover this layer with some of the remaining Mild Cheddar. 10. Add the second 1/3 of cornbread mix to the pan. 11. Pour in the second half of meat mix. 12. Add the second 1/3 of the pepper slices on top of this layer evenly. 13. Cover with some of the remaining Monterey Jack cheese. 14. Add final 1/3 of cornbread mix to the pan. 15. Sprinkle rest of cheeses on top 16. Cover with remaining peppers. Bake at 350 for 45-55 minutes.

 

Notes: Use 1/2 cup peppers, minimum. You want it hotter? Just increase the number of peppers from 1/2 cup to the whole cup. Red Onions can be substituted for Vidalias if more bite is desired. Serve hot with a large pitcher of Sweet Tea and a handkerchief!

 

Number of Servings: 4

 

Submitted by: HardEng ()

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