Chef John D. Folse's Creole Corn Bread

1 cupcornmeal
1 cancreamed corn
1 poundground meat
1 teaspoonsalt
1 teaspoonbaking soda
1 cupmilk
1 eggbeaten
1 oniondiced
1-1/2 cupsgrated cheese
2 jalapeno peppersseeded and minced


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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