MEXICAN CORN BREAD SUPPER

Ellen Bales

By
@Starwriter

This is a very old recipe from Kraft that I tore out of a magazine once upon a time. I used to make this and had forgotten all about it. It is a very good, warming meal for fall and winter. You don't need anything to go with other than a green salad.
Photo: pantrychef.wordpress.com


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Comments:

Serves:

6

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 lb
ground beef
1/2 c
chopped onion
1 can(s)
(12 oz.) whole kernel corn with red and green sweet peppers, drained
1 jar(s)
(8 oz.) cheez whiz pasteurized process cheese spread
1 can(s)
(4 oz.) chopped green chilies
3/4 c
cornmeal
3/4 c
all purpose flour
2 tsp
baking powder
2/3 c
milk
1/4 c
butter (half stick)
1
egg

Directions Step-By-Step

1
In a large skillet, brown the meat; drain. Add onion and cook until tender. Stir in the corn, 1/2 cup Cheez Whiz, and chilies.
2
In a large bowl, combine dry ingredients. Add combined milk, butter and egg, mixing just until moistened. Stir in remaining Cheez Whiz.
3
Place meat mixture in a 2-qt. casserole dish. Spread flour mixture over the meat. Bake in a preheated 400-degree oven for 25 to 30 minutes, or until golden brown. Let stand 5 minutes before serving.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Yummy, #cheesy, #meaty, #corny