MEXICAN CORNBREAD

1/4 cup vegetable shortening

2 cups Tenda Bake® White Corn Meal Mix

2 medium eggs

1 cup buttermilk (from skim milk)

1 can (16.5 oz.) creamed white corn

1 lb. ground chuck (pan fried - well done)

1 chopped onion

2 cups cheddar cheese (shredded)

2 pickled hot jalape–o peppers (chopped)


1. Preheat oven to 350 degrees.

2. Measure shortening into skillet and place into hot oven. Remove skillet when shortening has melted.

3. Measure buttermilk and crack eggs into the milk. Whip together.

4. In a mixing bowl, add corn meal mix and buttermilk together. Mix until smooth.

5. Add melted shortening to cornbread batter and mix until smooth again.

6. Add browned hamburger, shredded cheese, creamed corn, onion and chopped jalapeno peppers to cornbread batter. Mix until ingredients are uniformly distributed.

7. Pour cornbread batter into skillet and place into hot oven.

8. Bake for 1 hour or until done.