Mexican Christmas Cornbread

This multi-layered recipe contains ground chuck, two cheeses, tomatoes, onion and Bolivian rainbow peppers, with a little cornmeal batter.

Ingredients:

• 1/2 to 1 cup Bolivian rainbow peppers, sliced, seeds removed
• 1/2 cup cornmeal mix
• 2 (brown) eggs
• 1 can white cream-style corn
• 1 lb. (Black Angus) ground chuck
• 1 1/3 cups milk
• 1 tsp fine ground Sea Salt
• 1 tsp Everglades Yellow seasoning
• 1 tbsp brown sugar
• 1 cup tomatoes, diced (preferably an Heirloom variety)
• 3 oz Monterey Jack, shredded
• 3 oz Mild Cheddar, shredded
• 1 Vidalia onion, chopped

Directions:

1. Place meat, salt, and chopped onion in skillet. 2. Cover and brown meat-onion mix. Drain fat. Add tomatoes and Everglades seasoning. Cover pan. Keep on warm heat. 3. Beat eggs, then add cornmeal mix, milk, brown sugar, and corn; mix thoroughly. 4. Stir in about one-half of each type of cheese. 5. Coat a medium baking pan with non-stick cooking spray. 6. Add 1/3 of cornbread batter to the pan. 7. Pour in half of the meat mixture. 8. Add 1/3 of the pepper slices on top of this layer evenly. 9. Cover this layer with some of the remaining Mild Cheddar. 10. Add the second 1/3 of cornbread mix to the pan. 11. Pour in the second half of meat mix. 12. Add the second 1/3 of the pepper slices on top of this layer evenly. 13. Cover with some of the remaining Monterey Jack cheese. 14. Add final 1/3 of cornbread mix to the pan. 15. Sprinkle rest of cheeses on top 16. Cover with remaining peppers. Bake at 350 for 45-55 minutes.

Number of Servings: 4

Notes from the Cook: Use 1/2 cup peppers, minimum. You want it hotter? Just increase the number of peppers from 1/2 cup to the whole cup. Red Onions can be substituted for Vidalias if more bite is desired. Serve hot with a large pitcher of Sweet Tea and a handkerchief!