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Mexican Corn Bread Casserole Recipe

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This recipe for Mexican Corn Bread Casserole is from It's Suppertime! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup yellow cornmeal
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
2 beaten eggs
1 17-ounce can cream-style corn
2 cups shredded cheddar cheese
1 4-ounce can green chili peppers, rinsed, seeded, and chopped
1/2 cup chopped onion
1 pound ground beef
1 16-ounce can red kidney beans, drained
1/2 of an 8-ounce can (1/2 cup) tomato sauce
2 tsps chili powder
1/4 tsp garlic powder
yellow cornmeal
Directions:
Directions:
In a bowl stir together the 1 cup cornmeal, the baking soda, and the salt; stir in milk, eggs, and corn. Stir in cheese, chili peppers, and onion; mix till well blended.

Meanwhile, in a large skillet cook ground beef till browned; drain. Stir in kidney beans, tomato sauce, chili powder, and garlic powder; cook till heated through.

Grease and sprinkle a thin layer of cornmeal over the bottom of a 12x7.5x2 inch baking dish. Turn half of the cornmeal batter into the dish. Cover with the meat-bean mixture and top with the remaining cornmeal batter. Bake in a 350º oven about 45 minutes or till topping is done. Serve immediately. If desired, garnish with hot cherry peppers and fresh cilantro. Makes 6 servings.

 

 

 

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