WEEK #1 JALAPENO CORNBREAD

* Exported from MasterCook *

                           Jalapeno Corn Bread 

Serving Size  : 9 x 13 pan    Preparation Time :0:30

Categories    : Breads 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1 1/2           cups  cornmeal

  3        tablespoons  bacon drippings

  1           teaspoon  salt

  1           teaspoon  baking soda

     1/2         pound  cheddar cheese -- shredded

  1              pound  ground beef -- raw

  1                can  cream corn

  3             cloves  garlic -- mashed

  4              whole  jalapeno -- chopped

  1              large  onion -- chopped

  2               whole eggs       

 

Preheat oven to 350 F. 

Spray a 9 x 13 baking pan and set aside. 

Mix all ingredients together well and press into baking pan 

Bake 1 hour or until done. 

Description:

  "A spicy casserole cornbread"

Start to Finish Time:

  "1:30"

FOOD STORAGE:

You can either make this ahead of time and freeze until the day you want to cook it, thawing the night before in your refrigerator.

Or freeze individual cooked portions of it for quick sides to a variety of meals, or as a lunch or dinner casserole.

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Per Serving (excluding unknown items): 3506 Calories; 239g Fat (61.9% calories from fat); 152g Protein; 179g Carbohydrate; 19g Dietary Fiber; 664mg Cholesterol; 5334mg Sodium.  Exchanges: 10 1/2 Grain(Starch); 19 Lean Meat; 3 Vegetable; 36 Fat.

Serving Ideas : Serve either as a casserole with a green salad, or with a bowl of pinto bean soup. 

NOTES : We love this meaty bread with pinto bean soup.  Leftovers freeze well and reheat nicely.