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Country Kitchen
October 2, 2013 Previous Recipe
HOME
FIRST PLACE - Cajun Party Cornbread
SECOND PLACE - Buttermilk Cornbread & Muffin Fresh Tomato Tart with Black Pepper Cornbread Crust
THIRD PLACE - Sweet Potato Cornbread
AUTAUGA COUNTY - Sour Cream Cornbread
BARBOUR COUNTY - Dilled-Cornbread Muffins
BLOUNT COUNTY - Broccoli Cornbread
BUTLER COUNTY - Mexican Cornbread
CALHOUN COUNTY - Broccoli Cornbread
CHAMBERS COUNTY - Spinach Cornbread
CHEROKEE COUNTY - Mexican Cornbread
CLAY COUNTY - Broccoli Cornbread
CRENSHAW COUNTY - Mexican Cornbread
CULLMAN COUNTY - Sausage Cornbread Muffins
DALE COUNTY - Spicy Cornbread Muffins
ELMORE COUNTY - Sweet Onion Cornbread
ETOWAH COUNTY - Spinach Cornbread
FAYETTE COUNTY - Corny Bread
FRANKLIN COUNTY - Cornbread Dressing Bites
GENEVA COUNTY - Mexican Cornbread Deluxe
JACKSON COUNTY - Corny Corn Bread
LAUDERDALE COUNTY - Sausage-Cheddar Corn Bread
LEE COUNTY - Broccoli Cornbread
LIMESTONE COUNTY - Pepper Jack Cornbread
MARSHALL COUNTY - Mexican Cornbread
MOBILE COUNTY - Fiesta Cornbread
MONROE COUNTY - Alabama Cornbread
MONTGOMERY COUNTY - Sour Cream Cornbread
MORGAN COUNTY - Cheesy Bacon Fiesta Cornbread
RANDOLPH COUNTY - Broccoli Cornbread
RUSSELL COUNTY - Sour Cream Corn Muffins
SHELBY COUNTY - Mexican Cornbread
ST. CLAIR COUNTY - Bacon, Onion and Cheese Cornbread
SUMTER COUNTY - Broccoli Cornbread
TUSCALOOSA COUNTY - Cornbread Fiesta
TUSCALOOSA COUNTY - Cornbread Fiesta

3 tablespoons oil
1 pound ground beef
1⁄2 cup Vidalia onion, chopped
1⁄2 cup green bell pepper, chopped
2 cups cornmeal
1 tablespoon sugar
1⁄2 cup milk
1⁄2 cup sour cream
1⁄4 melted butter
2 eggs, beaten
1 can Mexicorn
1 can Rotel tomatoes, drained
1 cup grated cheddar cheese

reheat oven to 425 F. Put oil in Pyrex dish, then preheat dish in oven. Brown ground beef, onion and bell pepper; drain. Add Rotel tomatoes and grated cheese; set aside. In a large bowl, mix cornmeal, sugar, milk, sour cream, melted butter, eggs and corn. Add ground beef mixture and pour into preheated dish. Bake for 45 minutes, let cool 15 minutes and cut into squares. Wonderful served with soup, salad or vegetables.
-Donna Anders, Tuscaloosa County





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