Fab Mexican Cornbread Recipe
- 2 bags Martha White Mexican Cornbread
- 2 eggs, slightly beaten
- 1 C. milk
- 1 lb. ground meat
- 1 can cream style corn
- 1 can Mexican corn
- 1 can diced green chilies
- 8 oz. shredded cheddar cheese
Preheat oven to 400 degrees.
Brown the ground meat, drain and set aside. Mix the cornbread, eggs and milk together. Add in the corn, chilies and ground meat, stir well. Add 2-3 oz. of the cheddar cheese, stir well. Pour the mixture into a 9x13-inch baking dish that has been sprayed with non-stick spray. pread remaining cheddar cheese over entire mixture.
Bake on middle rack for 20-25 minutes. End product should be firm like a cake.┬á