Sara's Mexican Cornbread

Serves: 8
Total Calories: 404


1 1/2 cups cornmeal
1 can cream-style corn (#2 size)
2 eggs, beaten
1 1/2 cups buttermilk
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup bacon drippings

1 pound ground beef
1 onion, chopped fine
1 pound American cheese, grated
3 jalapeƱo peppers or mild green chilies, seeded and chopped
1 (2-ounce) jar chopped pimiento
2 tablespoons cornmeal


Saute hamburger meat and remove fat. In separate bowls, have onion, cheese, jalapeno and pimiento. Grease 12-inch Dutch Oven. Sprinkle 2 Tbsp. of corn meal in greased Dutch Oven and brown. Pour 1/2 of the batter in the Dutch Oven and then layer jalapeno, cheese, meat, onion and pimiento. Pour remaining batter on top. Bake with 4-6 briquets underneath and 12-16 on the lid for 45 minutes. Serve with side dish of pinto beans.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Bread in Camp

Nutritional Facts:

Serves: 8
Total Calories: 404
Calories from Fat: 155

This Sara's Mexican Cornbread recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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