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Chef John D. Folse's Creole Corn Bread

Chef John D. Folse's Creole Corn Bread


1 cup cornmeal
1 can creamed corn
1 pound ground meat
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 egg beaten
1 onion diced
1-1/2 cups grated cheese
2 jalapeno peppers seeded and minced

Cooking Instructions

Preheat oven to 375 F. In a medium saucepan, brown meat over medium-high heat. In a separate bowl, combine cornmeal, corn, salt, baking soda, milk, and egg. Blend well. Pour half of cornmeal mixture into cast iron skillet. Layer ground meat, onions, cheese, and jalapenos, on top of corn batter in skillet. Pour remaining cornmeal over layers. Place in oven and bake 45 minutes or until golden brown.

Makes 8 servings.

This recipe is from Chef Folse's book The Encyclopedia of Cajun & Creole Cuisine.

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