Moist Mexican Cornbread
Our family enjoys this beef-stuffed cornbread with for a snack or even a simple entree.
Prep time:
Cook time:
Serves: 10
Calories per serving: 415
Ingredients:
Cook time:
Serves: 10
Calories per serving: 415
2 large eggs, room temperature
1 cup sour cream
2/3 cup canola oil
1 1/2 cups cornmeal
1/4 cup all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 can (4 ounces) chopped green chiles, drained
2 tablespoons chopped green peppers
2 tablespoons chopped onions
2 tablespoons chopped pimientos
1 pound ground beef, cooked and drained
1 1/2 cups shredded Cheddar cheese
Directions:
In a bowl, combine the eggs, sour cream and oil. In another bowl, combine the cornmeal, flour, baking powder and salt; fold in the chiles, green pepper, onion and pimientos. Add the egg mixture; mix well.
Pour half into greased 13x9-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over top. Sprinkle with remaining 1 cup cheese. Bake at 350° until a toothpick comes out clean, about 30 minutes.
Source: tasteofhome.com
Pour half into greased 13x9-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over top. Sprinkle with remaining 1 cup cheese. Bake at 350° until a toothpick comes out clean, about 30 minutes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.