Mexican Cornbread

Monday, December 19, 2016
I recently picked up a recipe put out by the Texas Agriculture Industry at the State Fair. I tried out this Mexican Cornbread, and it's a keeper.  They showed it served with beans and rice, but....for me bread is a meal in itself. I halved my recipe because swimsuit season is 7 months away...and I'm at last 14 months away from being ready for it, but...this one was worth it!
Mexican Cornbread
Meat Mix:2 lbs of ground beef (browned and drained-see instructions below) 1 onion (finely chopped), 3 cloves of garlic (or 1 t. of garlic powder), 2 (4 oz) cans peeled green chilies, diced and chopped, 1 (10 oz) can diced tomatoes with cilantro
Cornbread Mix: 2 (7 oz) pkgs of yellow cornbread mix, prepared according to directions (see below for liquid instructions), but not yet baked, 1/2 c. milk, 2 eggs (beaten), 1 (14.75 oz) can cream of corn, 4 c. grated cheddar cheese
1.  Cook the ground beef, garlic, and chopped onion until it's browned. Drain fat, add diced tomatoes and green chilies. 
2.  In a separate bowl, combine cornbread mix with all the pkg ingredients reduce milk to 1 c. for both packages, add creamed corn to mix (with juice).  
3.  Grease 9x13 inch pan.  Add beef mix.  Sprinkled with 2 c. cheese on top.  Top with cornbread mix.  Bake at 425 for 45 minutes until the cornbread is slightly browned.  During the last five minutes, add last 2 c. of cheese
4.  Cool for 10 minutes and cut into squares.


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