Showing posts with label Mexican cornbread. Show all posts
Showing posts with label Mexican cornbread. Show all posts

Thursday, July 15, 2010

Mexican Cornbread Casserole

RileyAdamsFoodBlogPostpic_thumb_thumb I think I’ve gone on a cornbread kick. In fact, looking back over the cornbread-related recipes I’ve posted here—Spicy Corn Muffins, Quick and Easy Corn Pudding, Grits Breakfast Casserole, and Cheesy Broccoli Cornbread, I think it’s safe to say I’ve been on this kick for a while. :) And Cleo also got into the act with her delicious Corn Muffin Tops a la Julia Child.

With the new release, it’s been an exciting week at the Adams/Craig household—and a busy one! I keep thinking I’m going to cook coq au vin or oxtail soup…but then I reach for something just a little less time-consuming. :)

There’s just something about the sweetness of cornbread. But sometimes you want something just a little spicy to go with it. That’s when I pull out my recipe for…

Mexican cornbread casserole

022

1 pkg cornbread mix
1 egg
1/3 cup milk
1 lb ground beef
15 oz. black-eyed peas
15 oz. lima beans
1 can stewed tomatoes (drained)
1 can Mexicorn
1 8 oz pkg shredded Mexican cheeses
2 oz jalapenos
1 medium onion, chopped

Preheat oven to 400 degrees. Cook and drain the ground beef and onions and add the jalapenos to the cooked mixture. Spread on the bottom of a greased casserole dish. Layer black-eyes, limas, Mexicorn, and the stewed tomatoes. Mix the cornbread mix according to the package instructions with the egg and milk and pour the mixture evenly over the casserole. Bake for 30-40 minutes or until the cornbread is done.

It’s quick and easy and another nice way to sneak some veggies into my children. :)

Riley Adams/Elizabeth Spann Craig
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