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 votes
Comments:
Serves:
6 (if Poppy & I choose to share!) HA!
Prep:
35 Min
Cook:
1 Hr 20 Min
Method:
Bake
Ingredients
- 1 pkg
- martha white's mexican cornbread mix
- 1 can(s)
- cream style corn
- 1 small
- onion, diced
- 3 c
- velveeta cheese, shredded
- 1 small
- green chile, diced
- 1 - 2
- jalapenos, seeded & minced
- 1 lb
- ground chuck, cooked & drained
- salt & pepper to taste
How to Make Mexicana Cornbread
- 1Brown ground chuck in skillet and drain. Set aside.
- 2Grease large dutch oven or ovenproof pot. Preheat oven to 350 degrees.
- 3Mix cornbread package as directed. Add undrained can of cream style corn.
- 4Pour 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.
- 5Bake for 1 hour and 20 minutes or until knife stuck in comes out clean. Enjoy
