Beefy Cornbread Casserole
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
2 lbs. ground beef
1 small onion, diced
2 cloves garlic, minced
1 (16 oz.) jar salsa
2 (6.5 oz.) packets Martha White Yellow Cornbread Mix, divided
use
1 1/3 cups water, divided use
1 (14.75 oz.) cream style corn, divided use
2 cups shredded Mexican-style cheese
16 slices pickled jalapenos
Optional toppings:
sour cream
pico de gallo
salsaRecipe
Preheat oven to 425f degrees. Spray a 9�13 baking dish with
Crisco no-stick cooking spray. In a large pan, brown ground beef
with onions and garlic. Drain excess grease.
Put back in pan and stir in salsa.
Prepare one packet of Martha White Yellow Cornbread mix with ?
cups water. Stir well then add 1/2 can cream style corn.
Mix well then pour evenly into prepared baking dish.
Spread ground beef mixture on top of cornbread mixture.
Prepare second packet of Martha White Yellow Cornbread mix with ?
cups water. Stir well then add 1/2 can cream style corn. Mix well
then pour evenly on top of ground beef mixture.
Top with shredded cheese. Then evenly place pickled jalapeno
slices on top.
Cover with aluminum foil and cook for 15 minutes.
Then remove foil and cook for an additional 10 minutes.
Slice and serve with sour cream, pico de gallo or salsa
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