This comes from a free booklet I received with the purchase of two packages of Lake to Lake Chedarella Cheese, Prize Winning Recipes from Lake to Lake Chedarella Cheese. The cheese is advertised as Cheddar taste and Mozzarella texture, it looks like a combination of the two.

CHEESY MEXICAN CORNBREAD SQUARES

FILLING:
1 1/2 pounds lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 (16 oz/) jar mild chunky salsa
1 (11 oz.) can whole kernel corn, drained
1 to 2 Tablespoons garlic powder
1 Tablespoon chili powder
CRUST:
1 cup yellow cornmeal
1/2 cup flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk*
2 Tablespoons Land O Lakes Sweet Cream butter, melted
2 eggs, slightly beaten
TOPPING:
1 (9 oz.) package (2 cups) shredded Lake to Lake Chedarella Cheese
1/2 cup sliced ripe olives, drained
Dairy sour cream
Salsa

Heat oven to 350 degrees F.

In 10-inch skillet cook ground beef over medium high heat, stirring occasionally, until no longer pink (10 to 12 minutes); drain.

Stir in all remaining filling ingredients. Reduce heat to low. Continue cooking, stirring occasionally, 15 minutes; set aside.

Meanwhile, in medium bowl combine cornmeal, flour sugar, baking powder, baking soda and salt. Stir in buttermilk, butter and eggs just until moistened.

Spread on bottom of greased 13x9-inch baking pan. Sprinkle with 1 cup of the cheese. Spread meat mixture evenly over cheese.

Bake for 30 to 40 minutes or until crust is golden brown.

Sprinkle with remaining 1 cup of the cheese and the olives. Continue baking for 8 to 10 minutes or until cheese is melted.

Serve with sour cream and salsa.

*1 Tablespoon vinegar plus enough milk to equal 1 cup and be substituted for 1 cup buttermilk.

Servings: 8