2 Mexican Cornbread Casserole

My family loves cornbread. In fact, I discovered that if I put unpopped popcorn in my wheat grinder, I get cornmeal! My husband also uses this topping recipe to make cornmeal pancakes, something he absolutely loves. You can use any combination of your favorite taco meat and put this cornbread on top. I had to add a a few minutes to the bake time; insert a toothpick in the middle to check for doneness.

My husband loves this recipe in making cornbread pancakes.

Cornbread Pancakes
(4x6 printable recipe) (full page recipe)

Golden Brown Delicious!
Mexican Cornbread Casserole

(4x6 printable recipe) (full page recipe)
1 pound ground beef, cooked
1 T. cornstarch
1 T. dried minced onion
1-2 t. chili powder
1/2 t. garlic salt
1- 14 oz. canned tomatoes, cut up
(I used stewed tomatoes and pureed it) Mix together and put in bottom of 8x8 pan.

Cornbread topping: Can be made alone as a great cornbread!

1 c. all purpose flour
1 c. cornmeal
2-4 T. sugar (you decide how sweet you want it)
1 T. baking powder
1/2 t. salt
2 beaten eggs
1 c. milk
1/4 c. cooking oil

In medium bowl, combine flour, cornmeal, sugar, baking powder and salt. Make a well. In another bowl, mix eggs, milk, and oil. Add egg mixture all at once to flour well. Stir just till moistened. Pour mixture over meat sauce.

Bake at 425 degrees for 30-35 minutes, until toothpick in center comes clean. Let stand 5 minutes and serve with salsa, if desired.
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