Beefy Corn Bread Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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To stretch our grocery budget, we eat a lot of soups and pots o' beans. This satisfying Mexican corn bread always livens up the meal. Like many of my recipes, this one came from a church cookbook. -Patty Boling Seymour, Tennessee Ingredients:
1 pound ground turkey or beef |
1 small onion, chopped |
2 to 3 jalapeno peppers, seeded and chopped |
2 packages (8-1/2 ounces) corn bread/muffin mix |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1 can (14-3/4 ounces) cream-style corn |
1 cup milk |
1/2 cup canola oil |
2 eggs, beaten |
3 cups (12 ounces) shredded cheddar cheese, divided |
Directions:
1. In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the corn bread mix, salt, baking soda, corn, milk, oil and eggs.
2. Pour half in a greased 13-in. x 9-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top.
3. Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Yield: 8-12 servings.
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