Mexican Cornbread Casserole

Serves: 6
Total Calories: 546


1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 eggs, beaten
1 (17-ounce) can cream-style corn
2 cups shredded Cheddar cheese
1 (4-ounce) can mild green chili, chopped
1/2 cup chopped onion
1 pound ground beef
1 (16-ounce) can kidney beans
1/2 (8-ounce) can tomato sauce
2 teaspoons chili powder
1/4 teaspoon garlic powder
yellow cornmeal for sprinkling


In a bowl, stir together cornmeal, baking soda, and salt. Stir in milk, eggs, and corn. Stir in cheese, chiles, and onion. Mix until well blended; set aside.

Cook ground beef until browned; drain. Stir in beans, tomato sauce, chili powder, and garlic powder. Cook together until heated through. Grease a 9x13-inch baking dish and sprinkle a thin layer of cornmeal over the bottom. Pour in 1/2 the batter. Cover this with the meat mixture. Top with remaining batter. Bake in a 350° oven for 45 minutes or until top is browned.

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Nutritional Facts:

Serves: 6
Total Calories: 546
Calories from Fat: 168

This Mexican Cornbread Casserole recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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