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Mexican Cornbread Casserole

1/3/2014

9 Comments

 
    This recipe is a bit odd, as people either love the idea, or hate the idea. But one thing is the same: once people taste it, they all really like it!     
Picture
Mexican Cornbread Casserole

Ingredients:
  • 1lb ground beef
  • 1 large onion. diced 
  • 1 tsp Chili powder
  • 1 tsp Paprika
  • Salt and pepper to taste
  • 1 cup corn meal
  • 1/2 teaspoon baking soda
  • 1 cup milk
  • 3/4 teaspoon salt
  • 1 can creamed corn
  • 2 eggs
  • 1/2 cup melted butter 
  • 1 red pepper, diced & one jalepeno pepper, diced (jalepeno is optional for those who are wimpy) ;) 
* You can also add other "toppings" along with the peppers. A can of diced tomatoes, or a can of beans taste good there too.
  • 2 Cups shredded cheese

Directions:

1. Preheat oven to 350 degrees F. Grease a 9x13 baking dish and set aside

2. On medium high heat, brown the onions (5 minutes) in 1 tbsp of butter, then add the ground beef & spices, and cook until browned and done.  

3. While that is browning, mix together in a large bowl the corn meal, baking soda & salt. Then add the milk, can of creamed corn, eggs, & butter.

4. Pour half of the batter into the greased baking dish

5. Put meat into pan over batter

6. Cover meat with peppers and any other "topping" you want (beans, tomatoes-see note with ingredients)

7. Put the cheese on top of that

8. Pour remaining cornmeal mixture on top of the whole mess!

9. Bake for 45 minutes until it's golden all over, and you can smell it!
Picture
Hot out of the oven with it's lovely golden top
   Let this cool for about 5 minutes before cutting and serving it. We like this with a big ol' salad on the side. 
Picture
     Have a great weekend! 
9 Comments
Sharon Vanden Enden
1/3/2014 04:13:28 am

Ooh la la!

Reply
Sarah
1/3/2014 10:25:51 pm

I love the idea

Reply
Susan
1/5/2014 07:37:11 am

I'm going to make this tonight! Looks delish!

Reply
Kelly
1/5/2014 11:16:20 am

Hello! This looked fantastic so I gave it a try tonight. The cornbread came out really oily. Even when mixing the ingredients there seemed to be an abundance of oil (I used canola), to the point where I started sprinkling in some extra corn meal to try to absorb some of it. We really enjoyed it otherwise so I'd like to try again. Other than maybe reducing the oil to 1/3 cup any suggestions on what may have gone wrong? Maybe next time I'll try it with butter like you mentioned above.

Reply
Amy-Lyn
1/5/2014 07:58:27 pm

Hey there!
I'm not sure what went wrong?!? I've made this many, many times with no problems, but I have always used melted butter. Butter does bake differently than other oils, so it very well could be that. Perhaps I'll change the recipe to just butter (and not oil). I'm glad you enjoyed it anyway, and I hope you will try it out again!

Reply
OddNIki
1/7/2014 08:50:04 am

The recipe reads to use 1 Tablespoon of butter to brown the onions in, but I see no more mention of butter, just oil mixed with the milk, creamed corn and egg step.
I have never made cornmeal before and am uncertain if I am reading this correctly.

Reply
Amy-Lyn
1/7/2014 08:28:46 pm

Hey!
I switched the oil to butter in the ingredients, but forget to change it in the method! So, you were reading it correctly, but I was wrong! Thanks for finding that for me, I've fixed it! :)

Reply
Sara
2/18/2014 05:01:53 am

If I don't have creamed corn on hand, can I use frozen?

Reply
Amy-Lyn
2/18/2014 11:14:44 am

Well, the creamed corn really gives the cornbread it's moisture, so, I would say maybe make a quick half batch of homemade creamed corn to use in it (there is a recipe for that on this blog). Or, perhaps as a really quick fix, use frozen corn mixed with milk and a bit of parmesan cheese to make up the amount of one can of cream corn.

Reply



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