Beefy Mexican Cornbread

My mom made this all the time when I was growing up, and it's always been one of my favorite comfort foods.  This is certainly not some cornbread at a buffet with just little pieces of pepper in it.  It's a complete and balanced meal, and completely filling.

1 box       Jiffy corn muffin mix
1/3 cup    milk
2 lg          eggs
2-3 cups      extra sharp Cheddar cheese
1/3 cup    diced jalapeños
                * can use jarred or fresh
                * can also use canned chopped chilis
2 tsp        cumin
1 can       cream style corn
1 lb          ground beef
1 lg          onion, diced small
1 Tbsp     canola oil
to taste     salt
to taste     pepper
to taste     garlic powder

Garnish

• sour cream
• fresh, chopped cilantro 

Method:

• Preheat oven to 350 F.
• Prepare black iron skillet with oil.

In a skillet, brown the ground beef – breaking it up into small pieces with spatula as you go.

In a skillet, brown the ground beef – breaking it up into small pieces with spatula as you go. When about half done, add onions, salt, pepper, garlic powder, and cumin. Saute until beef no longer pink in middle and onions translucent.

In a large mixing bowl, prepare the cornbread with the milk and eggs. Mix in cream style corn, half the cheese, and jalapeños.

Get the iron skillet real hot on the stovetop so that oil is hot.

Add half the cornbread, then the meat mixture, remainder of cheese, then remainder of cornbread – layering the dish.

Bake in oven 50 – 55 minutes until golden brown and yummy!!

 

Serve with a dollop of sour cream and garnish with a little chopped cilantro if desired.

Method:

• Preheat oven to 350 F.
• Prepare black iron skillet with oil.

In a skillet, brown the ground beef – breaking it up into small pieces with spatula as you go.

In a skillet, brown the ground beef – breaking it up into small pieces with spatula as you go. When about half done, add onions, salt, pepper, garlic powder, and cumin. Saute until beef no longer pink in middle and onions translucent.

In a large mixing bowl, prepare the cornbread with the milk and eggs. Mix in cream style corn, half the cheese, and jalapeños.
Add half the cornbread, then the meat mixture, remainder of cheese, then remainder of cornbread – layering the dish.

Bake in oven 50 – 55 minutes until golden brown and yummy!! 

Serve with a dollop of sour cream and garnish with a little chopped cilantro if desired.