Meaty Corn Bread Squares Recipe

Meaty Corn Bread Squares Recipe
Meaty Corn Bread Squares Recipe photo by Taste of Home
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Meaty Corn Bread Squares Recipe

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Working full-time outside of the home doesn't allow me to cook as often as I'd like. So when I get a spare moment, I create plenty of delicious foods for my family. This is an all-time favorite I'm asked to make often.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1 can (10 ounces) diced tomatoes with green chilies, undrained
  • 1 pound diced fully cooked ham
  • 1/4 cup chopped onion
  • 2 teaspoons chili powder
  • 1 garlic clove, minced
  • 1 tablespoon cornstarch
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 can (16 ounces) whole kernel corn, drained
  • 3/4 cup milk
  • 3 tablespoons canola oil
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • Salsa, optional

Directions

Drain tomatoes, reserving juice; set tomatoes aside. In a large skillet, combine the ham, onion, chili powder, garlic and tomatoes Cook over medium heat until onion is crisp-tender. Combine the cornstarch and reserved juice. Gradually add to meat mixture. Bring to a boil over medium heat. Reduce heat; cook and stir for 2 minutes or until thickened. Set aside.
In a large bowl, combine flour, cornmeal and baking powder. In another bowl, combine the eggs, corn, milk and oil; stir into dry ingredients just until moistened. Spread half the batter into a greased 9-in. square baking dish. Spoon meat mixture over batter. Sprinkle with cheese. Spoon remaining batter on top.
Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Let stand for 5 minutes before cutting. Serve with salsa if desired. Yield: 6 servings.
Originally published as Meaty Corn-Bread Squares in Country Pork 1996, p93

Nutritional Facts

1 piece: 522 calories, 26g fat (10g saturated fat), 140mg cholesterol, 1692mg sodium, 41g carbohydrate (6g sugars, 4g fiber), 29g protein.

  • 1 can (10 ounces) diced tomatoes with green chilies, undrained
  • 1 pound diced fully cooked ham
  • 1/4 cup chopped onion
  • 2 teaspoons chili powder
  • 1 garlic clove, minced
  • 1 tablespoon cornstarch
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 can (16 ounces) whole kernel corn, drained
  • 3/4 cup milk
  • 3 tablespoons canola oil
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • Salsa, optional
  1. Drain tomatoes, reserving juice; set tomatoes aside. In a large skillet, combine the ham, onion, chili powder, garlic and tomatoes Cook over medium heat until onion is crisp-tender. Combine the cornstarch and reserved juice. Gradually add to meat mixture. Bring to a boil over medium heat. Reduce heat; cook and stir for 2 minutes or until thickened. Set aside.
  2. In a large bowl, combine flour, cornmeal and baking powder. In another bowl, combine the eggs, corn, milk and oil; stir into dry ingredients just until moistened. Spread half the batter into a greased 9-in. square baking dish. Spoon meat mixture over batter. Sprinkle with cheese. Spoon remaining batter on top.
  3. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Let stand for 5 minutes before cutting. Serve with salsa if desired. Yield: 6 servings.
Originally published as Meaty Corn-Bread Squares in Country Pork 1996, p93

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