This Mexican Cornbread Casserole is always an instant winner wherever I share it. If you have any leftovers from dinner, this casserole works out as a good breakfast meal too!
INGREDIENTS:
- 1 pound lean ground beef
- 2 eggs
- 1 can (14 oz) cream-style corn
- 1 cup milk
- 1/2 cup vegetable oil
- 1 cup cornmeal
- 3 tablespoons all-purpose flour
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 4 cups (16 oz.) shredded Cheddar cheese, divided
- 1 medium onion, chopped
- 4 jalapeno peppers, seeded and chopped
INSTRUCTIONS:
- Preheat the oven to 350° F. Grease a 13x9x2-inch baking pan and set aside.
- Meanwhile, cook and crumble the beef until no longer pink. Drain and set aside.
- In a bowl, beat eggs, corn, milk, and oil. Add the cornmeal, flour, baking powder, and salt. Mix well.
- Pour half of the batter into the prepared pan. Sprinkle with 2 cups of cheese. Top with beef, onions, and jalapenos. Sprinkle with remaining cheese. Pour the remaining batter over the top. Use the back of a spoon to spread the batter all the way to the edges.
- Bake, uncovered, for 55-60 minutes or until a toothpick inserted near the center tests clean.
- Serve hot.
NOTES:
- Try adding some taco seasoning to the ground beef – or use leftover taco meat from taco night!
- Sometimes I like to add a can of well-drained Rotel tomatoes and green chilies.
