Season to Taste

I would dearly love to know exactly how long I’ve had this wonderful recipe of Mama’s. Usually, I’m a great hand in documentation but the dating of this family favorite has somehow regrettably fallen through the cracks. Shame on me!! However not all is lost, for I managed to save a cherished copy of this rustic, yet delicious dish and plan to resurrect it this weekend.

MAMA’S JALAPENO CORNBREAD CASSEROLE

½ pound cooked lean ground round: crumbled, cooled, and well drained

1 cup cornmeal, preferably stoneground

2 eggs

3 Tbsp. bacon drippings (yes, it is an OLD RECIPE so bacon drippings were often used, unhealthy or not)

½ tsp. salt

½ tsp. soda

¾ cup milk

4 cloves grated garlic

1 large onion, diced

2 or 3 fresh jalapenos, chopped very fine (remove the seeds before chopping)

1 (16 ounce) can of corn, drained well (Don’t buy some old, yellow cheap kind either….grab the good)

½ lb. grated cheddar cheese

Mix all the ingredients together in a large bowl. Spray or grease a 9 x 13 pan. Pour in the mixture and then bake for one hour at 325 degrees. Scatter a little extra grated cheese over the top of the casserole just as you pull it from the oven.