04-02-2008, 08:36 PM
Yeah, I know. Mexican cornbread has been done to death but I got this mexican cornbread casserole recipe from someone a long time ago and turned it all around to suit my tastes as well as my family's. It's filling and very satisfying. Warning: this is NOT lo-cal!
Mex-American Cornbread Casserole
preheat oven to 375 degrees
Mix together;
1 1/4 cup yellow corn meal
1/2 cup flour
1 teaspoon baking flour
1/2 teaspoon baking soda
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 Tablespoons chili powder
1/4 cup softened bacon grease
1 1/2 cup buttermilk
2 eggs
1 medium onion, chopped
2 hot peppers, chopped
1 regular size creamed corn
1 cup shredded sharp cheddar
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Brown together;
1 lb ground beef 1 medium onion, chopped
1 teaspoon garlic powder
2 Tablespoons chili powder
1/4 teaspoon salt
Drain ground beef mixture.
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1 cup shredded cheddar
Prepare a 9X13" pan with either bacon grease or shortening. (I bet you could use Pam.) Dust with corn meal. Pour half of the first mixture into pan. Spread the ground beef mixture over that and sprinkle 1 cup shredded cheddar over it. Spread the remaining mixture over that. Bake at 375 for 30-40 minutes til done.