Mexican Cornbread

Mexican Cornbread

In the fall when the weather starts turning cool, a hot bowl of home made soup always sounds good. We usually have a sandwich with our soup, sometimes ham and cheese on pumpernickel bread. When we are in the mood for something different we make Mexican stuffed cornbread.

The sweetness of the cornbread stuffed with the spicy groundbeef mixture is a good combination. It's a simple recipe, about 20 minutes to prep and it makes about 8-10 servings.

Ingredients:

• 3-6.5 oz packages Martha White Cornbread Mix
• 1/4 cup Sugar
• 1 pound Groundbeef
• 1 Small Onion
• 1/4 cup Jalpenos Sliced
• 1-8 1/2 oz can cream corn
• 1/2 cup Salsa
• 2 teaspoon Chili Powder
• 1 teaspoon Garlic Powder
• 2 cups Cheddar Cheese
• Vegetable Oil
• Butter
• Salsa and Sour Cream to Garnish

Dice small onion and sautee in a skillet with butter utnil tender. Add jalpeno slices and groundbeef to sauteed onions, cook until groundbeef is brown. Drain grease from groundbeef mixture, add cream corn, salsa, chili powder and garlic powder. Cook for about 10 minutes, or until liquid reduces. Set a side.

Preheat oven to 350 degrees. Coat bottom and sides of 12" iron skillet with vegtable oil and place in the oven to get hot. Prepare cornbread according to package. Add 1/4 cup of sugar to cornbread mix. Remove the hot skillet from the oven and start layering; pour half of the cornbread mix in skillet, groundbeef mixture, cheddar cheese and top with remaining cornbread mix. Bake 30-40 minutes until a toothpick inserted in the center comes out clean. Garnish with salsa and sourcream.