Beefy Cornbread Casserole

“This recipe came straight from TOH Magazine. Great cold weather casserole. Just throw together a salad and you have a complete meal.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 lb ground beef
  • 1 small onion, chopped
  • 2 -3 jalapeno peppers, seeded and chopped
  • 1 (8 1/2 ounce) package cornbread mix
  • 34 teaspoon salt
  • 12 teaspoon baking soda
  • 1 (14 3/4 ounce) can cream-style corn
  • 1 cup milk
  • 12 cup vegetable oil
  • 2 eggs, beaten
  • 3 cups shredded cheese, divided

Directions

  1. Preheat oven to 350°F.
  2. In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink.
  3. In separate bowl, mix corn bread mix, salt, baking soda, corn, milk, oil and eggs.
  4. Pour 1/2 of the cornbread mix into a greased 13x9 casserole dish.
  5. Layer 1/2 of the cheese next.
  6. Layer all of the beef mix next.
  7. Top with the remaining cornbread batter.
  8. Bake uncovered for 30 minutes, place remaining cheese on top, then cook 10-20 minutes, depending on oven, or until toothpick inserted near the center comes out clean.

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