1 cup plus 1 T yellow corn meal, divided
1 cup milk
3/4 tsp. salt
1/2 tsp. baking soda
1/2 cup bacon drippings
1 17-oz. can cream style corn*
1-1/2 lb. ground beef
1 large onion
1 8-oz. pkg. cheddar cheese, shredded
4 jalapeno peppers, finely chopped
Combine 1 cup corn meal, milk, eggs, soda, bacon drippings and corn in a bowl. Mix and set aside.
Saute ground beef until lightly browned, drain thoroughly and set aside.
Sprinkle remaining corn meal in a greased 10-1/2 inch iron skillet. Sprinkle evenly with beef, top with onion, then cheese. Add peppers evenly on top. Pour remaining batter over top.
Bake at 350 degrees for 50 minutes or until golden brown.
*If you are making this gluten-free, be sure to check the label on the creamed corn to make sure it has no wheat gluten in the ingredients.
1 cup yellow corn meal
¼ tsp. baking soda
½ tsp. salt
½ cup milk
1 egg, well beaten
½ cup creamed corn
½ cup chopped onion
2 or 3 jalapenos, chopped
2 slices bacon, crumbled
½ cup grated cheddar cheese, divided
¼ cup bacon drippings
Mix first 9 ingredients plus ¼ cup grated cheese in mixing bowl. Add bacon drippings.
Heat iron skillet, grease well. Pour in batter and sprinkle with remaining cheese. Bake in 350 degree over for 35 minutes.
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 tablespoon cinnamon
2 large eggs, lightly beaten
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped or ground green tomatoes – about 2 medium
1 1/2 cups chopped pecans
Heat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans.
Combine first 6 ingredients in a large bowl.
Combine eggs, oil and vanilla extract, stirring well. Add to dry ingredients, stirring just until moistened. Fold in tomatoes and pecans.
Spoon batter into prepared loaf pans. Bake for 1 hour or until a wooden pick inserted in center of bread comes out clean. Cool in pans on a wire rack for 10 minutes.
Remove from pans, and let cool completely on wire rack.