Thursday, April 22, 2010

The one and only Mexican cornbread casserole

I have confirmation - this is courtesy of my lovely and talented mom, who can cook the heck out of a casserole. No need for Crisco or any such abomination!

Mexican cornbread casserole

1 ½ pounds ground meat
¼ cup onion, chopped
2 tbsp jalapeno pepper, chopped
1 envelope taco seasoning
1 cup water
2 eggs, beaten
2 cups cream style corn (1 can)
2/3 cup milk
1 pkg (8 ½ oz) cornbread mix (Jiffy)
4-6 slices American cheese

Preheat oven to 425 degrees. Brown ground meat till crumbly; drain. Add taco seasoning, water, onion, and pepper. Set aside.
Combine eggs, 1 cup corn, and milk with cornbread mix. Stir just until dry ingredients are moistened. Pour half of batter into 9” square pan. Top with meat mixture, cheese slices, and remaining 1 cup corn. Pour remaining half of batter on top and bake 25-30 minutes.



And because it's pretty and it's ours...

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