Friday, November 09, 2007

Mexican Cornbread the Simple Way

So the other night I was craving some Mexican Cornbread. I have fond memories of eating it at my grandmother's house. She made it!

Anyway, my family prefers something a little less spicy than the original recipe, so I have been working to figure out what I can do to make it yummy, easy, and not spicy. I also prefer for the cornbread to be somewhat on top instead of having the meat and veggies all mixed in to the bread mix. This is what I came up with...

Brown 1 lb hamburger meat in the skillet
If you are daring, also brown a chopped onion with the meat :)

Once the meat is browned, pour in one can (drained well) of petite diced tomatoes, corn (drained well), and black beans (rinsed and drained well). Warm together.

Pour your meat/veggie mix into your dish (I used a 9x13). Add a sprinkling of grated cheese. Then, mix up your jiffy cornbread mix as directed on the box. (For a 9x13, I used 2 pkgs) Spread cornbread mix over top of veggie/meat/cheese. Bake as directed on cornbread box. At the last minute, sprinkle a little more grated cheese on top and pop it back into the oven for one or two more minutes until melted and yummy!

I suppose if you prefer your meals a bit more spiced up, you could always find a way to add in green chilies, or jalapenos, or you could use rotel instead of the diced tomatoes.

It is so good...possibly a little runny depending on how well you drained your veggies, but yummy nonetheless! We like to eat this with a little salsa and sour cream on top! My favorite is to have some lettuce, and then use the salsa/sour cream as my salad dressing.