Mexican Cornbread Casserole |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I can't remember where I got this recipe but have had it for years. I always make this when I have cooked a big pot of pinto beans and ham. It's a nice change from your standard cornbread. My husband does not like cornbread or anything with cornmeal but always looks forward to me making this when we have beans. I have made it often and always get lots of compliments. Ingredients:
1 lb ground beef |
1 large onion, diced |
1 -1 1/2 jalapeno pepper, diced fine |
1 cup yellow cornmeal |
1/2 teaspoon baking soda |
1 teaspoon salt |
1/2 cup vegetable oil |
1 cup milk |
2 eggs |
1 can creamed corn |
2 -3 cups shredded cheddar cheese |
Directions:
1. Brown together the ground beef, onion and jalapeno pepper; drain well.
2. In a bowl mix together the cornbread ingredients.
3. Lightly spray a 13 x9 in baking dish with Pam.
4. Pour 1/2 of the cornbread mixture into prepared dish.
5. Top with the meat mixture then sprinkle on the cheese to cover.
6. Pour the remaining cornbread mixture on top.
7. Bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.
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