Mexican Cornbread

This recipe is the best of both worlds - full of flavor and easy to make. I have loved this recipe since I was a kid and have never gotten tired of it. It’s one of those go-to recipes that I keep in my back pocket when I need something cheap and flavorful.

For this meal, you only need a few ingredients and about 10 minutes of prep. It will easily feed a family of four. If you need to feed more than four, I suggest doubling the ingredients.

Ingredients

1 package of jiffy cornbread

1 egg

1/3 cup of milk

1 pound of ground beef

1 packet of taco seasoning

4oz diced green chilis

8oz shredded cheese

1/2 can of creamed corn

1/2 can of whole kernel corn

Directions

Preheat the oven to 350 degrees.

Cook the ground beef in a skillet with the taco seasoning, per the directions on the taco seasoning packet. Mix in the green chilis with the ground beef.

While the ground beef is cooking, prepare the cornbread per the box directions. Drain the whole kernel corn and mix half of the can in to the cornbread. Mix in half of the can of creamed corn and combine.

Grease an 8” x 8” pan and pour half of the cornbread mixture in the bottom of the pan. On top of this cornbread mixture, evenly spread the cooked ground beef mixture. Top the ground beef mixture with about 2/3 of the shredded cheese, then pour the remaining cornbread on top. Reserve the remaining cheese.

Bake the cornbread for approximately 30 minutes. Remove from the oven and top with remaining cheese. Place back in the oven for 5-10 minutes, or until done.

Remove from the oven and enjoy while hot.