Beefy Cornbread Casserole
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 12 servings.
To stretch our grocery budget, we eat a lot of soups and pots o' beans. This satisfying Mexican corn bread always livens up the meal. Like many of my recipes, this one came from a church cookbook.
-Patty Boling
Seymour, Tennessee
Ingredients
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1 pound ground beef
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1 small onion, chopped
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2 to 3 jalapeno peppers, seeded and chopped
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2 packages (8-1/2 ounces) cornbread/muffin mix
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3/4 teaspoon salt
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1/2 teaspoon baking soda
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1 can (14-3/4 ounces) cream-style corn
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1 cup whole milk
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1/2 cup canola oil
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2 large eggs, beaten
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3 cups shredded cheddar cheese, divided
Directions
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1.
In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the cornbread mix, salt, baking soda, corn, milk, oil and eggs.
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2.
Pour half in a greased 13x9-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top.
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3.
Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes.
Nutrition Facts
1 piece: 388 calories, 25g fat (10g saturated fat), 98mg cholesterol, 674mg sodium, 23g carbohydrate (7g sugars, 1g fiber), 17g protein.
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