Chef Lou's Beefy Jalapeno Cornbread

Chef Lou joins the Saturday Morning News to share his beefy jalapeno cornbread recipe.


1 cup cornmeal

1/2 cup flour

3/4 tsp. salt

1/2 tsp. baking soda

1 tsp. cumin

1 1/2 cup half & half

2 eggs

1/2 cup melted butter

2 cups corn kernels

1 1/2 lbs. ground beef

2 Tbsp. 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

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Combine 1 cup cornmeal, 1/2 cup flour, salt, cumin and soda in a bowl. Mix well. In another bowl, whisk together half & half, eggs, butter, and corn. Fold into cornmeal mix. Set aside.

Cook ground beef until lightly browned; drain well, and set aside.

Sprinkle 2 Tbsp. cornmeal in a greased 10-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 F. for 50 minutes or until golden brown. Serve with sour cream and chopped cilantro, if desired.