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Meaty Corn Bread Squares

 Meaty Corn Bread Squares
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.
6 ServingsPrep: 20 min. Bake: 35 min.


  • 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


  • 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

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Meaty Corn Bread Squares (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 522 calories, 26 g fat (10 g saturated fat), 140 mg cholesterol, 1,692 mg sodium, 41 g carbohydrate, 4 g fiber, 29 g protein.