Mexican Cornbread

I love Mexican Cornbread this time of year.  All that yummy cornbread stuffed with seasoned ground beef, onions, green chiles, cheddar cheese, creamed corn and don't forget the jalapenos for that extra little bit of heat that will warm your little bellies!  This is so easy to make and delicious to eat!

Chop onion.  In a skillet add ground beef, onion, garlic powder, cumin, salt, pepper and to brown. 

After meat is browned, drain and return to pan

Mix cornbread mixes according to the directions on the package.

Pour 1/2 of cornbread mixture into a greased deep baking dish.  Then add the meat as the first layer.

Add green chiles

Add cream corn

Add grated cheese

Bake at 375 degrees for 1 hour.  Cover the top with foil if starts to brown too fast.  After 1 hour insert a knife in the middle and make sure it pulls out clean, if not,  return and cook a little longer.

 (depends on the thickness of your dish)

I usually serve with beans or black eyed peas!

Recipe for: 

Mexican Cornbread

2 packages of cornbread mix (I used Gladiola 6 oz pkg)

¾ lb of ground beef

½ cup of chopped sweet onion

¼  teaspoon of garlic powder

¼ teaspoon of cumin

salt and pepper to taste

4 slices of pickled jalapenos finely chopped

1 small can of cream corn (8.75 oz)

1 can green chiles (4 oz)

½ c sharp cheddar cheese grated

Chop onion.  In a skillet add ground beef, onion, garlic powder, cumin, salt, pepper and to brown. When browned, drain meat and let cool. 

Mix cornbread mixes according to the directions on the package.

Grease a casserole, I used an 8”round and 3” deep casserole.

Pour half of the  conbread mixture into the casserole. Start layering ingredients.  Ground beef on top on cornbread, then jalapenos, green chiles, creamed corn, cheese and final layer or the rest of the cornbread mixture.

Cook in a pre-heated oven set at 375 degrees.  Cook for 1 hour.  I had to cover the top of mine after 30 minutes to keep from getting any browner.  Poke with a knife and make sure it comed out clean ( make sure there is no moisture on the knife).  The time may vary depending on the size of casserole you use.