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Chef Lou’s Beefy Jalapeno Cornbread

Chef Lou’s Beefy Jalapeno Cornbread

by Morning News


Posted on January 19, 2013 at 9:21 AM

Updated Saturday, Jan 19 at 10:17 AM




1-cup cornmeal

½ cup flour

¾ teaspoon salt

½ teaspoon baking soda

1 teaspoon cumin

1-cup milk

2 eggs

½ cup salad oil

1-15oz can cream style corn

1-1/2 lbs. ground beef


2-tablespoon cornmeal

1 cup minced onion

2 cups shredded cheddar cheese

1/3 to 1/2 cup sliced jalapeno peppers

Sour cream, as needed

Chopped Cilantro, optional, for garnish



Combine 1-cup cornmeal, ½ cup flour, salt, cumin & soda in a bowl. Mix well. In another bowl, whisk together milk, eggs, oil, and corn. Fold into cornmeal mix. Set aside. Cook ground beef until lightly browned; drain well, and set aside. Sprinkle the extra 2-tablespoons cornmeal in a greased 10-12 inch skillet. Pour half of the batter into skillet. Sprinkle evenly with beef; top with onion and cheese. Sprinkle peppers over top. Pour remaining batter over top. Bake at 350 degrees for 50 minutes or until golden brown. Serve with sour cream and chopped cilantro, if desired.