Mexican Venison Cornbread |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Levonne Overstreet in Weatherford, TX From the TEXAS COUNTRY REPORTER COOKBOOK Ingredients:
1 lb ground venison |
1 large onion, chopped |
1 1/2 tablespoons chili powder |
1 teaspoon salt |
1/2 teaspoon garlic salt |
1 cup flour |
1 cup yellow cornmeal |
3 teaspoons baking powder |
3/4 teaspoon salt |
1 egg |
1 cup milk |
1/4 cup soft margarine |
2 -3 jalapeno peppers, diced & seeded |
1 cup sharp cheddar cheese, grated |
1 (11 ounce) can cream-style corn (no. 303) |
Directions:
1. 1. Brown meat & onion, then drain. Add chili powder, salt & garlic salt. Set aside. Mix remaining ingredients. Heat & grease 10 cast iron skillet. Pour half of the cornbread batter into skillet. Cover with the meat mixture & then the remaining cornbread batter. Bake at 400 degrees for about 30 minutes.
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