Mexican Cornbread Supper
1 lb. ground beef
1/2 c. onion, chopped
12 oz. can corn with red and green peppers, drained
8 oz. pasteurized cheese spread
4 oz. can green chilies
3/4 c. cornmeal
3/4 c. flour
2 t. baking powder
2/3 c. milk
1/4 c. butter, melted
1 egg
Brown meat. Add onion and cook until tender. Stir in corn, and 1/2 the cheese and chilies. Combine dry ingredients. Add milk, butter and egg. Mix just until moistened. Stir in remaining cheese. Spread over meat mixture. Bake at 400° for 25-35 minutes or until golden brown. Use oven-proof skillet or other baking dish.
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