Beefed up Cornbread
Beefed Up Cornbread is an moderately easy dinner. Made with 1 envelope mexican cornbread mix, 1 egg, 2/3 c. milk, 1 can creamed corn and 1/2 lb. ground beef, sausage, ground venison or any combination, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
🔗 Recipe adapted from RecipeNLG-Full
Make cornbread per package directions.
That's where the egg and milk come in.
You can also use your own cornbread recipe if you want to work that hard.
Add 1 seeded jalapeño pepper to your own cornbread.
Add corn; mix thoroughly.
Put half the batter in a large greased skillet or lasagna pan and spread it on the bottom. Spread the crumbled cooked meat over the cornbread mixture.
Spread both the onions and peppers into the pan.
(If you have any leftover peas, carrots or green beans, add them also.
I don't recommend adding leftover corn, that's a bit much!)
Spread the shredded cheese over the concoction in the pan.
Pour the rest of the cornbread batter on the top.
Bake at 350° for 55 minutes. Enjoy!
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
💬 Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment