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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Our family enjoys this beef-stuffed corn bread with a simple side dish like stewed tomatoes, beans, slaw or greens.Elizabeth Sanders, Obion, Tennessee Ingredients:
2 eggs |
1 cup (8 ounces) sour cream |
2/3 cup canola oil |
1-1/2 cups cornmeal |
1/4 cup king arthur unbleached all-purpose flour |
2-1/4 teaspoons baking powder |
3/4 teaspoon salt |
1 can (4 ounces) chopped green chilies, drained |
2 tablespoons chopped green pepper |
2 tablespoons chopped onion |
2 tablespoons chopped pimientos |
1 pound ground beef, cooked and drained |
1-1/2 cups (6 ounces) shredded cheddar cheese |
Directions:
1. In a bowl, combine the eggs, sour cream and oil. In another bowl, combine the cornmeal, flour, baking powder and salt; fold in the chilies, green pepper, onion and pimientos. Add the egg mixture; mix well.
2. Pour half into greased 13-in. x 9-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over top. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until a toothpick comes out clean. Yield: 10 servings.
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