Cheesy Mexican Cornbread Squares
Mexican cornbread casserole is a south-of-the-border inspired main dish and will be a family favorite of kids and adults alike.
45 min.prep time
1 1/2 pounds lean ground beef
1/2 cup chopped green bell pepper
1 medium (1/2 cup) onion, chopped
1 (16-ounce) jar mild thick and chunky salsa
1 (11-ounce) can whole kernel corn, drained
1 to 2 tablespoons garlic powder
1 tablespoon chili powder
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk*
8 ounces (2 cups) shredded Cheddar cheese
1/2 cup sliced ripe olives, drained
Salsa, if desired
Heat oven to 350°F. Cook ground beef in 12-inch skillet over medium-high heat, stirring occasionally, until no longer pink (10 to 12 minutes); drain. Stir in all remaining filling ingredients. Reduce heat to low. Continue cooking, stirring occasionally, 15 minutes; set aside.
Meanwhile, combine cornmeal, flour, sugar, baking powder, baking soda and salt in medium bowl. Stir in buttermilk, butter and eggs just until moistened. Spread on bottom of greased 13x9-inch baking pan. Sprinkle with 1 cup cheese. Spread meat mixture evenly over cheese. Bake for 30 to 40 minutes or until crust is golden brown. Sprinkle with remaining cheese and olives. Continue baking for 3 to 4 minutes or until cheese is melted. Serve with sour cream and salsa.
*Substitute 1 tablespoon vinegar plus enough milk to equal 1 cup.
Nutrition Facts (1 serving)
Dietary Fiber: 4g
Recipe #5856C©1995Land O'Lakes, Inc.