mexican corn bread supper
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
prep time
15 Min
cook time
30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (12 oz.) whole kernel corn with red and green sweet peppers, drained
- 1 jar (8 oz.) cheez whiz pasteurized process cheese spread
- 1 can (4 oz.) chopped green chilies
- 3/4 cup cornmeal
- 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 2/3 cup milk
- 1/4 cup butter (half stick)
- 1 - egg
How To Make mexican corn bread supper
-
Step 1In a large skillet, brown the meat; drain. Add onion and cook until tender. Stir in the corn, 1/2 cup Cheez Whiz, and chilies.
-
Step 2In a large bowl, combine dry ingredients. Add combined milk, butter and egg, mixing just until moistened. Stir in remaining Cheez Whiz.
-
Step 3Place 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.
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