This has been an extremely busy week for me at work. I am talking about the kind of day, day after day, where you are so busy you don’t want to stop and take time out for lunch, to check email or even go to the bathroom! Needless to say, I have not had anytime for my blog this week. I finally caught up enough last night to visit some of our fellow bloggers from last weeks Fiesta Friday. Wow! We really had a crowd last week! I think our party is growing …I see lots of new faces. 🙂
This week for Fiesta Friday#25, I am bringing an old favorite of mine and my oldest sons, Mexican Cornbread. This is such an easy and versatile recipe, you can add so many things to it to make it your own. One of the things I love to do is add plenty of shredded cheese on the top before baking. To me the cheese makes all the difference. It comes out so pretty and golden color and taste so wonderful.
Of course you want to add plenty of goodness in the filling …I made this particular recipe mild, with not a lot of spice or extra ingredients for my youngest son. But if not for that, I would say add lots of peppers etc to definitely kick it up a notch! 😉
Either way, this is a great Cornbread recipe with a wonderful meaty filling. This is great by itself or with a side dish of rice and good pot of beans. When I make this I always do a pot of beans to go along. Well there you have it! Mexican Cornbread my way. I hope you enjoy it and Happy Fiesta Friday to everyone!!
I hope you enjoy this recipe! Happy Blogging!
By: Arl’s World
Nonstick cooking spray
1 pound ground beef
- 1 package taco seasoning mix
- 2 (8.5-ounce) boxes corn muffin mix
- 1 (14.0-ounce) can cream-style corn
- 1 1/2 cups shredded cheddar cheese
- 1 (4-ounce) can chopped green chiles, drained
Preheat the oven to 350 degrees F. Lightly coat a 9 x 13-inch baking pan with cooking spray.
In a skillet, brown the ground beef. Add the taco seasoning per package directions.
Mix the corn muffin batter per package directions. Stir in half of the cream-style corn. Spread half of the batter in the baking pan. Top with the meat. Mix the remaining cream-style corn over the meat. Sprinkle with half of the cheese, then the green chiles. Spread the remaining batter on top, and sprinkle with the remaining cheese. Bake for 35 to 40 minutes, until the cornbread is baked through. Let sit for about 5 minutes, then cut into squares to serve