Muy Mexican Cornbread by Mark McKinney

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Muy Mexican Cornbread.doc39 KB
Ingredients: 
1 cup corn meal
1 cup all-purpose flour
½ cup sugar
1 tsp. salt
3 tsp. baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
1 can yellow corn
2 small cans green chilies
1 lb. ground turkey
1 pkg. shredded cheese (Mexican blend)
1/2 onion - chopped
1-2 jalapenos - diced
1 - 2 garlic cloves – pressed
1 Tbs. cumin

Directions:

  1. Brown turkey with onion, garlic, cumin, green chilies, ½ can corn and jalapenos
  2. In a medium bowl, mix corn meal, flour, sugar, baking soda and salt together.
  3. In another bowl, mix milk, vegetable oil and egg.
  4. Fold in already mixed dry ingredients. Add ½ can of corn to the mixture.
  5. In a large, greased skillet, pour half of cornbread mixture into bottom.
  6. Layer turkey mixture on top, then add 1 cup of cheese.
  7. Top with remaining cornbread mixture and a few jalapeno slices to garnish.
  8. Bake for 45-60 min at 400 F.  – (check with toothpick as this is a thick dish)
  9. Once cooked completely, let stand for 15 min.
  10. Slice and top with Mark’s special jalapeno sauce

Sauce:

  • 4 fresh jalapenos
  • 3 Tbs. vegetable oil
  • 1 garlic clove
  • ½ tsp. salt
  • ½ tsp sugar
  1. Blend all together in blender on high

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