Mexicana Cornbread
By
Marilyn Renfro Gore
@Margo46
7
As a colon cancer survivor, I am not supposed to eat but 18 oz. of red meat a month so I cook a lot of chicken but save my "meat cheats" for favorite dishes! And this is a favorite dish at my house! Instead of the Velveeta Cheese, you can use sliced American with 6 slices on bottom half and 6 slices on top half! Or use both! Adjust the amount of jalapeno according to how much heat you like! I have grandchildren around a lot and use less heat in cooking because the HOT lovers can always add more to their plates! HAHA!
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
6 (if Poppy & I choose to share!) HA!
Prep:
35 Min
Cook:
1 Hr 20 Min
Method:
Bake
Ingredients
-
1 pkgmartha white's mexican cornbread mix
-
1 can(s)cream style corn
-
1 smallonion, diced
-
3 cvelveeta cheese, shredded
-
1 smallgreen chile, diced
-
1 - 2jalapenos, seeded & minced
-
1 lbground chuck, cooked & drained
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·salt & pepper to taste
How to Make Mexicana Cornbread
- Brown ground chuck in skillet and drain. Set aside.
- Grease large dutch oven or ovenproof pot. Preheat oven to 350 degrees.
- Mix cornbread package as directed. Add undrained can of cream style corn.
- Pour half of cornbread mix into pot. Layer (in order) half of cheese, onions, ground chuck, green chiles, jalapeno, other half of cheese and pour the rest of the cornbread mix on top sealing to edges of pot.
- Bake for 1 hour and 20 minutes or until knife stuck in comes out clean. Enjoy
