Recipe: Mexican Cornbread (4)

Mexican Cornbread

1 1/2 lb. hamburger meat
1 small onion, chopped
1 small green pepper, chopped
picante sauce or taco sauce
1 pkg. cornbread mix
1 small can cream corn
Cheddar cheese, shredded

Brown hamburger meat, salt and pepper; add onions and
peppers. While browning add picante sauce to taste. Mix cream corn with cornbread mix; put 1/2 cornbread in bottom of loaf pan. Alternate meat mixture (drained) and shredded cheese layers. Put remaining cornbread mixture on top. Bake according to cornbread mix directions.

Mexican Cornbread 2

1 1/2 c. cornmeal mix (cornbread mix)
2 eggs, beaten
1 c. buttermilk
1 can cream corn
1 lb. ground beef
6 oz. shredded cheese
1 onion, chopped
4 to 5 jalapeno peppers

Combine cornmeal mix, eggs, buttermilk and corn. Saute
ground beef; add onion and cook until clear. Drain. Pour half of cornbread mix in 9 x 13-inch pan that has been greased well. Crumble ground beef over cornbread mix; sprinkle cheese over this. Cut peppers up fine and sprinkle over this. Top with rest of cornbread mix. Bake at 350 degrees for 50 minutes.

Mexican Cornbread 3

2 pkg. Mexican cornbread mix
1 can cream-style corn
2 lb. ground chuck
1 chopped onion
1 chopped bell pepper
1 tsp. salt
1 tsp. black pepper
1/2 lb. grated Cheddar cheese
2 eggs
1 1/3 c. milk
1 chopped jalapeno pepper
(optional)

In a bowl mix cornbread mix, eggs and milk. Add cream-style corn to this. Brown meat, add onions, pepper and saute. Add salt and pepper. In a greased baking dish, pour 1/2 of cornbread mixture, layer meat over this, sprinkle cheese on top of meat. Pour remaining cornbread mix on top. Bake at 350 degrees for 40 to 45 minutes.

Mexican cornbread 4

2 small pkg. jalapeno
cornbread mix
1 lb. ground beef, browned and
drained
1 green pepper, diced
1 small onion, diced
1 small can cream style corn
2 c. shredded cheese

Mix cornbread mix according to package directions. Pour
half into a greased 9 x 13-inch pan. Sprinkle batter with
ground beef, diced onion and green pepper. Cover with cream
style corn. Add cheese last. Thin remaining batter with 1/4
cup water and pour on top of casserole dish. Bake uncovered at 350 degrees for 1 hour.