Saturday, December 10, 2011

Mexican Cornbread Casserole

From Kim (from Matt's mom, Felicia)
Taken from Felicia Huckaby
Servings: 6-8

1 can cream style corn
1 cup corn meal
1 cup milk
1 tsp salt
2 eggs
1 tsp baking soda
2 tablespoons oil
½ lb Velveeta Cheese
1 can Rotel tomatoes
1 lb ground round
1 chopped onion

Mix first seven ingredients.  Melt cheese and Rotel tomatoes.  Brown meat and drain.  Layer ½ batter, then all meat, onions, cheese-tomato mixture, other half of batter on top.  Bake 35-45 min at 350° in 9x13 pan until brown and bubbly.

To Serve: Thaw. Bake at 350 for 30 minutes or until heated through.

1 comment:

  1. We loved this casserole, very homey! It took nearly an hour to bake though, so if you haven't had it yet, keep in mind that 30 minutes probably isn't enough.