Tuesday, August 24, 2010

Mexican Cornbread

Life is insane right now so I went with one of my standby recipes that I have been making for years. I got this recipe about 20 years ago from Diane - a teacher friend when I taught high school. Nothing fancy but the flavors just work together and everyone in my house enjoys - even my picky middle daughter! Jenna actually said this is one of her favorites! I did take a picture of the final product but this recipe just isn't very photogenic. I promise - it tastes much better than it looks.


Mexican Cornbread

1 lb ground beef
chopped onion (I used minced onion)
1 small can green chiles
2 beaten eggs
2 cups cream style corn
2/3 cup milk
1 - 8.5 oz pkg Jiffy Cornbread mix
4-6 slices American Cheese

Preheat oven to 425. Brown ground beef with onions and drain off excess fat. Add green chiles and set aside. Combine eggs, 1 cup of corn and milk with cornbread mix. Stir just until dry ingredients are moistened. Pour half of batter in a greased 9 inch square pan. Top with beef, cheese slices and remaining cup of corn. Pour remaining half of batter on top. Bake 25-30 minutes or until brown on top. Serve with green salad and ENJOY!