July 5, 2010

Beefy Corn Bread Casserole


Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Servings: 8

"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"

1 pound ground beef
1 small onion, chopped
2 jalapeno peppers,
seeded and chopped*
2 (8.5 ounce) packages
corn bread/muffin mix
3/4 teaspoon salt
1/2 teaspoon baking soda
1 (14.75 ounce) can
cream-style corn
1 cup milk
1/2 cup vegetable oil
2 eggs, beaten
3 cups shredded Cheddar
cheese, divided


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 corn bread mix, salt, baking soda, corn, milk, oil and eggs.

Pour half in a greased 13-in. x 9-in. x 2-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. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean.

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