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mexican corn bread supper

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This is a very old recipe from Kraft that I tore out of a magazine once upon a time. I used to make this and had forgotten all about it. It is a very good, warming meal for fall and winter. You don't need anything to go with other than a green salad. Photo: pantrychef.wordpress.com

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For mexican corn bread supper

  • 1 lb
    ground beef
  • 1/2 c
    chopped onion
  • 1 can
    (12 oz.) whole kernel corn with red and green sweet peppers, drained
  • 1 jar
    (8 oz.) cheez whiz pasteurized process cheese spread
  • 1 can
    (4 oz.) chopped green chilies
  • 3/4 c
    cornmeal
  • 3/4 c
    all purpose flour
  • 2 tsp
    baking powder
  • 2/3 c
    milk
  • 1/4 c
    butter (half stick)
  • 1
    egg

How To Make mexican corn bread supper

  • 1
    In a large skillet, brown the meat; drain. Add onion and cook until tender. Stir in the corn, 1/2 cup Cheez Whiz, and chilies.
  • 2
    In a large bowl, combine dry ingredients. Add combined milk, butter and egg, mixing just until moistened. Stir in remaining Cheez Whiz.
  • 3
    Place meat mixture in a 2-qt. casserole dish. Spread flour mixture over the meat. Bake in a preheated 400-degree oven for 25 to 30 minutes, or until golden brown. Let stand 5 minutes before serving.
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